Slow Cooker Pheasant with Mushrooms and Olives

Name: Slow Cooker Pheasant with Mushrooms and Olives
Total time: 285
Yield: 6
Ingredients: ¾ cup all-purpose flour; salt; ¼ teaspoon ground black pepper; 2 pheasants, rinsed, patted dry, and cut into pieces; 2 tablespoons olive oil; 1 onion, sliced into rings; 1 cup sliced crimini mushrooms; 1 tablespoon chopped garlic; 1 cup white wine; 1 cup chicken broth; ½ cup sliced black olives

Recipe by MBETHCOOKS from allrecipes.com

Dinner 5 Hr. 45 Mins.

Ingredients

6 servings

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¾ cup all-purpose flour
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salt
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¼ teaspoon ground black pepper
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2 pheasants, rinsed, patted dry, and cut into pieces
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2 tablespoons olive oil
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1 onion, sliced into rings

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1 cup sliced crimini mushrooms
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1 tablespoon chopped garlic
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1 cup white wine
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1 cup chicken broth
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½ cup sliced black olives

Instructions

Place the flour, salt, and pepper into a resealable plastic bag; shake to mix. Place the pheasant pieces into the flour mixture, and shake until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Shake any excess flour off of the pheasant pieces, and place them in the hot oil. Cook until the pheasant is brown on both sides, about 3 minutes per side. Place the pheasant into a slow cooker, reserving the oil in the skillet. Cook the onion in the remaining oil until they soften, about 3 minutes. Stir in the mushrooms and garlic, and continue cooking and stirring until the mushrooms have softened and the garlic has mellowed, about 5 minutes more.
Pour the wine into the skillet and bring to a boil. Boil for 5 minutes, then pour in the chicken broth and return to a boil. Pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives.
Cover, and cook on High for 4 hours, or Low for 7 hours.