top of page


Updated: Feb 20, 2021

The beauty of this recipe is that you can swap out the pheasant for virtually any other meat: squirrel, rabbit, wild turkey, even chicken.

Prep Time: 10 minutes

Cook Time: 4 hours


1 lb pheasant breasts cubes

2 10.5 oz. cans cream of chicken soup

1 14.5 oz. can chicken broth

3 carrots sliced

3 ribs celery sliced

1 yellow onion diced

1 tbsp minced garlic

2 tbsp butter

1/2 tsp black pepper

1 tsp Italian seasoning

1 tsp parsley

16.3 oz. Pillsbury Grand Biscuits (only use 7 of these biscuits)

Cooking Instructions

  1. Add cubed pheasant, carrots, celery, onions and seasonings to your slow cooker.

  2. Add the cream of chicken soup and chicken broth. Stir.

  3. Cook on HIGH until pheasant is cooked through, about 3 hours.

  4. Cut or tear biscuits into bite-sized pieces then stir into slow cooker. Spoon liquid over any biscuits at the top.

  5. Cook on high for one more hour, until dumplings are cooked through. They may still appear doughy on the outside but the inside will be flakey. Serve hot.

1,361 views0 comments

Recent Posts

See All

Adam Caar

Use this space to introduce yourself and share your professional history.


Hi there! My name is Jenn. I am a hunter, angler and wild game chef. Hunting is my passion. There is no greater feeling that putting the most organic meat on earth on your table by yourself. I love to create wild game dinners the entire family will enjoy.

bottom of page