Living on a bird farm with 20,000 pheasants outside our backdoor, one might think we eat a lot of pheasant. Nope. Outdoor Guy doesn’t care for it. When we lived at the fish hatchery, we rarely ate fish. He says when he’s around animals like that day in and day out, the last thing he wants to see at the end of the day is another fish or pheasant.
I will never let him work in a chocolate factory.
But occasionally, I do get to sneak some pheasant onto the supper table. My cooking method of choice for wild bird is usually the slow cooker. The slow cooker keeps wild birds, which can often be a tad dry, deliciously moist. And it will tenderize even the toughest ol’ range bird.
I first tried this recipe with blue grouse and it was amazing. I’ve tried making it with chicken, but it just doesn’t have the same zip. There’s something in the combination of the strong and earthy flavors of wild bird that perfectly complements the sweet in the cream cheese and the tang in the sherry. Mmmmmmmm.
- 4 pounds boneless, skinless pheasant breast, cut into 1/2 inch pieces (I left mine whole)
- 1 tablespoon olive oil
- 1 package (1 ounce) Italian salad dressing mix (I use 1 tbsp of a homemade mix)
- 2 cups sliced mushrooms
- 1 cup chopped onion
- 1 can condensed low-fat cream of chicken soup, undiluted
- 1 bag (10 ounces) frozen broccoli florets, thawed (I used fresh)
- 1 package (8 ounces) low-fat cream cheese, cubed
- 1/4 cup dry sherry
- Hot cooked pasta (we use egg noodles)
- Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in slow cooker. Cover; cook on low for 3 hours.
- Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.
- Add soup, broccoli, cream cheese and sherry to skillet; cook until hot. Transfer to slow cooker. Cover; cook on low 1 hour. Serve chicken and sauce over pasta.
My photos really don’t do this dish justice. This recipe is easy to pull together, but has sophisticated enough flavor that you won’t feel like a slacker serving it to guests. You can try it with chicken, but I really recommend saving it for wild bird of your favorite flavor! I promise, you won’t go afowl… 🙂