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)
Add cubed pheasant, carrots, celery, onions and seasonings to your slow cooker.
Add the cream of chicken soup and chicken broth. Stir.
Cook on HIGH until pheasant is cooked through, about 3 hours.
Cut or tear biscuits into bite-sized pieces then stir into slow cooker. Spoon liquid over any biscuits at the top.
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.