Slow Cooker Pheasant with Mushrooms and Olives

Ingredients

• 0.75 cups all-purpose flour
• 0.25 teaspoons ground black pepper
• salt to taste
• 2 pheasants , rinsed, patted dry, and cut into pieces
• 2 tablespoons olive oil
• 1 onion , sliced into rings
• 1 cup sliced cremini mushrooms
• 1 tablespoon chopped garlic
• 1 cup white wine
• 1 cup chicken broth
• 0.5 cups sliced black olives

Instructions

1. 1

   Place flour, pepper, and salt into a resealable plastic bag; shake to combine. Add pheasant pieces to flour mixture; shake until evenly coated.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Shake excess flour from pheasant pieces; add to skillet. Cook until brown on both sides, about 3 minutes per side; transfer to a slow cooker, reserving oil in the skillet.

3. 3

   Cook onion in skillet until softens, about 3 minutes. Stir in mushrooms and garlic; continue cooking and stirring until mushrooms softened and garlic mellowed, about 5 minutes more.

4. 4

   Add wine to skillet; bring to a boil. Boil 5 minutes, then add chicken broth; return to a boil. Transfer mushroom mixture to the slow cooker; sprinkle with black olives.

5. 5

   Cover slow cooker; cook on High for 4 hours or Low for 7 hours.