1. Main Page
  2. Second course
  3. Pheasant in a slow cooker

Pheasant in a Slow Cooker

Fragrant meat in a sour-cream sauce! Delicious and simple — give it a try! If you enjoy poultry, braised pheasant is exactly the kind of dish you'll fall for on the very first bite. I highly recommend making it!

snejokAuthor avatar
Recipe author
Pheasant in a slow cooker
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 42 % 14 g
Fats 55 % 18 g
Carbohydrates 3 % 1 g
220 kcal
GI: 100 / 0 / 0
    1. Rinse the bird, remove the skin, and cut it into large pieces. 2. Place the pheasant in the slow cooker insert, set the "Sauté" (Frying) setting, and brown the meat in the sunflower oil until golden. 3. Add the chopped onion and keep cooking for another 3 minutes, stirring constantly. 4. Once the onion has softened, add the water and switch to the "Stew" (Braise) setting. Braise for an hour and a half. 5. When it beeps, add the sour cream, salt, black peppercorns, allspice, bay leaf, and chopped dill (add two-thirds and save the last third to sprinkle over the finished dish). Continue cooking for another 10–15 minutes, no longer. 6. Serve sprinkled with the reserved fresh herbs. For a side, potatoes, a grain, or a vegetable salad all work well. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream (30% fat) - 340  kcal/100g
  • Sour cream (25% fat) - 284  kcal/100g
  • Sour cream (20% fat) - 210  kcal/100g
  • Sour cream (10% fat) - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Fresh dill - 38  kcal/100g
  • Black peppercorns - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Allspice - 263  kcal/100g
  • Pheasant - 254  kcal/100g

Similar recipes

Related and additional categories: