Pheasant recipes–especially good ones–are very hard to find! This one results in a moist, tender and delicious pheasant that even my kids will gobble up. Its adapted from a recipe a friend passed on to me.
- 2 pounds beef stew meat
- 2 (10.75 ounce) cans cream of mushroom soup
- 1 (1 ounce) envelope dry onion soup mix
- 1 onion, minced
- 2 garlic cloves, minced
- 1 (8 ounce) package sliced cremini mushrooms
- 1 cup ginger ale
Place beef in a slow cooker. Stir cream of mushroom soup, dry onion soup mix, onion, garlic, cremini mushrooms, and ginger ale in a bowl until thoroughly combined and pour the mixture over the beef.
Cover, set slow cooker to High, and cook for 1 hour; turn cooker down to Low and cook for 5 more hours.
Prep time: 25 mins / Cooking time: 4 hrs 20 mins / Total time: 4 hrs 45 mins
Serving: 6 / Yield: 6 servings