Creamy Pheasant Mushroom Stew
**REVISITED** Paleo, Gluten-Free, Dairy-Free, Allergy-Free, Minimal Ingredients, Easy
This homemade crockpot creamy pheasant mushroom stew is the perfect comfort meal for any occasion and is free from dairy, grains, and all things processed.
With the warm weather right around the corner, I had to make one last comfort dish. This crockpot meal brings together the classic combination of pheasant and mushrooms into a delicious family dinner.
Pheasant isn’t a standard household ingredient for us. So, when my husband traded a few canned goods from our garden in exchange for some pheasant breasts, I had to make something special.
Pheasant has a unique (gamey), but rich flavor that can turn any bland dish into a savory mouthful. If you can’t get your hands on a few pheasant breasts, chicken works just as well for this recipe.
You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your pheasant stew turned out, so please leave a comment and share it with your friends and family.
How to Make Creamy Pheasant Mushroom Stew
1. Place pheasant breast (or chicken) into a 6-quart or larger crockpot.
2. Season the pheasant breasts with thyme, black pepper, and sea salt.
3. Cover with mushrooms, celery, garlic, and onions.
4. Top the pheasant breasts and vegetables with bone broth, coconut milk, and coconut aminos. Cover with the lid and cook on low for 4 to 6 hours or until pheasant is fork-tender and falling apart.
5. Carefully remove the pheasant breasts and shred meat away from the bones. Discard the bones and return the meat into the crockpot.
6. In a small bowl, combine arrowroot and water until smooth. Pour into the crockpot and whisk until the gravy becomes thick and creamy.
7. Serve over a bed of cauliflower rice.
How to Store Creamy Pheasant Mushroom Stew
Pheasant stew can be stored in an airtight container in the refrigerator for up to 5 days. This is an excellent meal for meal prepping lunch for the week ahead. Store individual portion sizes into five glass storage containers, grab one on your way out the door, or make a quick lunch at home. Reheat in the microwave for 1 to 2 minutes or until warm to touch.
Essential Equipment for Making Creamy Pheasant Mushroom Stew
Crockpot – (Otherwise known as the slow cooker). Crockpots are perfect for ‘setting and forgetting.’ I’ll usually prepare this the night before and turn on the crockpot first thing in the morning. Honestly, I’m not sure what beats coming home to the aromas of a cooked meal and being able to eat right away! Plus, the crockpot leaves the pork moist and tender, which is hard to do in the oven!
More Paleo Crockpot Meals
Beef Stew – Delicious melt in your mouth beef and vegetables in a creamy beef gravy.
Herbed Pork Tenderloin and Vegetables – With flavorful and exciting herbs in every bite, you’ll never make pork tenderloin any other way!
Beef Roast and Vegetables – Classic beef roast with vegetables, but with Paleo-approved ingredients.
Basic Staples for Making Creamy Pheasant Mushroom Stew
Pheasant – Pheasant has a unique (gamey), but rich flavor that can turn any bland dish into a savory mouthful. If you can’t get your hands on a few pheasant breasts, chicken works just as well for this recipe.
Dried Thyme – I really love the way thyme brings out the flavor of the pheasant (and chicken). It gives this dish the savoriness it needs.
Produce – (Mushrooms, Celery, Garlic, Onions) It’s best always to buy local and organic produce when possible. Depending on your budget and season, this may not be optimal if those times purchase what you can and make sure to give it a good wash and peel as necessary.
Coconut Milk – Coconut milk has a thick and creamy texture, which is perfect for substituting heavy cream. You can also swap out coconut milk for equal parts of almond milk if you so desire. This may change the taste and texture a bit.
Coconut Aminos – The coconut aminos bring a sweet and savory kick to this dish. It may seem out of place at first glance, but once you try the stew, you’ll see why it’s added. 😉
Arrowroot – I love using arrowroot as a thickening agent. You can swap out corn starch in any recipe for equal parts of arrowroot flour.
Creamy Pheasant Mushroom Stew
- 2-4 pheasant breasts (or chicken)
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 6 oz white button mushrooms or crimini, chopped
- 3 celery stalks, chopped
- 2 garlic cloves, minced
- 1 large onion, diced
- 2 cups chicken bone broth
- 1 cup coconut milk
- 1/3 cup coconut aminos
- 3 tablespoon arrowroot
- 3 tablespoon water
- 1 lb cooked cauliflower rice
- Place pheasant breast (or chicken) into a 6-quart or larger crockpot.
- Season the pheasant breasts with thyme, black pepper, and sea salt.
- Cover with mushrooms, celery, garlic, and onions.
- Top the pheasant breasts and vegetables with bone broth, coconut milk, and coconut aminos. Cover with the lid and cook on low for 4 to 6 hours or until pheasant is fork-tender and falling apart.
- Carefully remove the pheasant breasts and shred meat away from the bones. Discard the bones and return the meat into the crockpot.
- In a small bowl, combine arrowroot and water until smooth. Pour into the crockpot and whisk until the gravy becomes thick and creamy.
Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.