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Lisa from Cornwall
Posted 2157 days ago
Cracking recipe but just needs. 2 or 3 times the amount of liquid (so I used Cider!) and it was lovely (otherwise the sauce looked a bit gloopy).

Slow Cooker Recipes > Game Recipes

Slow Cooker Recipe

Pheasant with Pancetta

Pheasant with Pancetta

Pheasant with Pancetta is rated 1.8 / 5 based on 4 votes.

Print Recipe

Preparation time:
Slow Cooker Size 3.5L+
Serves: 4
Cooking time:

This dish is great to serve in dinner party with friends and family.


  • 3 oz (75g) packet of sliced smoked pancetta
  • 4 pheasant breast 20 oz (600 g)
  • a bunch of sage
  • 1 oz (25 g) butter
  • 7 oz (200g) shallots ( divided into 2 halves)
  • 2 tablespoons (all-purpose) plain flour
  • 150 ml (5 fl oz) dry cider
  • 150 ml (5 fl oz) chicken stock
  • 1 teaspoon dijon mustard
  • 1 apple ( corned and sliced)
  • 7 oz (200g) whole peeled chestnuts ( drained)
  • salt and pepper


  • Preheat slow cooker. Thoroughly rinse pheasant and breasts under cold water. Use paper towel to pat dry. Use salt and pepper to season well. Place a few sage leaves on top and wrap in sliced pancetta. It should be completely covered. To keep pancetta in place, tie at intervals with fine string.
  • Use frying pan to heat butter, than add shallots. Let cook for 4-5 minutes. Mix in flour, cider, stock, and mustard. Add apple, chestnuts, and a sprinkle of salt and pepper to bring to a boil.
  • Place breasts in slow cooking pot. Pour cider mixture over the top. Replace lid and cook on low heat for 2½-3 hours.
  • Make 4 servings
  • Recipe End

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