PHEASANT SLOW COOKER RECIPES RECIPES

Steps:

• 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.

Steps:

• Season the pheasant portions and dust with flour. Melt 40g (11/2oz) of the butter in a large pan and brown the pheasant portions, in batches, over a high heat until deep golden brown on all sides. Transfer pheasant to a slow cooker (don't turn the cooker on at this point).

  Add the bacon rashers to the empty pheasant pan and fry over a high heat for 4min, turning once during the cooking time, until golden. Turn the heat to medium, add the onions, celery, juniper berries and ginger and cook for 8-10min until the vegetables have softened.

  Add the flour and cook, stirring, for 2min, then gradually stir in the hot stock and the cider and bring to the boil, stirring frequently. Carefully pour the mixture over the pheasant pieces in the slow cooker, season well, then cover and cook on Low for 6-7hr until the pheasant is tender.

  Lift out the pheasant and put into a warmed dish and cover loosely to keep warm. Strain the sauce through a sieve into a pan. Stir in the cream, bring to the boil and bubble for 10min or until syrupy. 

  Quarter, core and cut the apples into wedges, then toss in the lemon juice. Melt the remaining butter in a small pan and fry the apple wedges for 2-3min until golden. Put the pheasant back into the sauce, along with the apples, warm through and check the seasoning before serving.