Slow Cooker Pheasant with Mushrooms and Olives

Ingredients

• 0.5 cup olives black sliced
• 1 cup chicken broth 
• 1 cup crimini mushrooms sliced
• 0.8 cup flour all-purpose
• 1 tablespoon garlic chopped
• 0.3 teaspoon ground pepper black
• 2 tablespoons olive oil 
• 1  onion sliced into rings
• 6 servings salt 
• 1 cup white wine 

Equipment

• frying pan
• ziploc bags
• slow cooker

Directions

1. Place the flour, salt, and pepper into a resealable plastic bag; shake to mix.
2. Place the pheasant pieces into the flour mixture, and shake until evenly coated.
3. Heat the olive oil in a large skillet over medium-high heat. Shake any excess flour off of the pheasant pieces, and place them in the hot oil. Cook until the pheasant is brown on both sides, about 3 minutes per side.
4. Place the pheasant into a slow cooker, reserving the oil in the skillet. Cook the onion in the remaining oil until they soften, about 3 minutes. Stir in the mushrooms and garlic, and continue cooking and stirring until the mushrooms have softened and the garlic has mellowed, about 5 minutes more.
5. Pour the wine into the skillet and bring to a boil. Boil for 5 minutes, then pour in the chicken broth and return to a boil.
6. Pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives.
7. Cover, and cook on High for 4 hours, or Low for 7 hours.