Are you tired of the same old dinner routine? Prepare to be transported to a world of rustic, mouthwatering flavor with this incredibly easy Slow Cooker Pheasant Casserole! Imagine tender, perfectly seasoned pheasant breasts nestled among hearty vegetables, slow-cooked to perfection with a rich, creamy sauce that will have your family begging for seconds. This isn't just a meal – it's a culinary adventure that transforms an elegant game meat into a comforting, no-fuss dinner that's sure to impress.
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pheasant breasts
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 1 cup sliced carrots
- 1 cup diced potatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Prepare the pheasant breasts by patting them dry with paper towels and seasoning generously with salt and pepper on both sides.
- Chop the onion into medium-sized pieces and mince the garlic cloves finely. Slice carrots into uniform rounds and dice potatoes into approximately 1-inch cubes.
- Lightly spray the inside of the slow cooker with non-stick cooking spray to prevent sticking.
- Layer the chopped onions and minced garlic at the bottom of the slow cooker to create a flavorful base.
- Place the seasoned pheasant breasts on top of the onion and garlic layer.
- Add the sliced carrots and diced potatoes around and between the pheasant breasts.
- In a separate bowl, whisk together the cream of mushroom soup and chicken broth until smooth and well combined.
- Pour the soup and broth mixture over the pheasant and vegetables, ensuring even coverage.
- Sprinkle dried thyme across the top of the casserole for additional herbal flavor.
- Cover the slow cooker and set to low heat. Cook for 5-6 hours until the pheasant is tender and easily pulls apart.
- Check the internal temperature of the pheasant, which should reach 165°F (74°C) for safe consumption.
- Once done, carefully remove the pheasant breasts and vegetables. Let rest for 5-10 minutes before serving.
- Optional: Thicken the remaining sauce by whisking in a cornstarch slurry if desired a more robust consistency.
Tips
- Pat the pheasant breasts completely dry before seasoning to ensure a perfect sear and maximum flavor absorption.
- For extra depth, consider browning the pheasant breasts in a hot skillet for 2-3 minutes per side before adding to the slow cooker.
- Use fresh thyme if possible – it will elevate the flavor profile of the entire dish.
- Don't rush the cooking process. Slow cooking is key to achieving that melt-in-your-mouth tenderness with pheasant.
- Always check the internal temperature of the pheasant to ensure it reaches 165°F (74°C) for safe consumption.
- If the sauce seems too thin, use a cornstarch slurry to thicken it in the final 30 minutes of cooking.
- Let the casserole rest for 5-10 minutes after cooking to allow the juices to redistribute, ensuring maximum moisture and flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 75mg
