Iowa Pheasant


6 Pheasant Breasts (deboned and cubed)

3/4 Cup Teriyaki Sauce

1/3-1/2 Cup gluten Free Flour

Garlic Salt and Pepper to taste

1/3 Cup Olive Oil

1 Large Onion (sliced)

12-oz Can of Beer

3/4 Cup Fresh Mushrooms (sliced)


1.) Marinate pheasant in teriyaki sauce for 2-4 hours.

2.) Combine flour, garlic salt, and pepper.  Dredge pheasant in flour. Brown in olive oil in skillet.  Add onion and saute for 3 minutes, stirring frequently.  Transfer to slow cooker.

3.) Add beer and mushrooms.

4.) Cover. Cook on LOW 6-8 hours.

Yield: 4-6 Servings

Leave a Reply

Your email address will not be published. Required fields are marked *