• 12 – 15 MacFarlane pheasant legs (or 2 -3 breasts)
  • 1 medium sized onion chopped
  • 1 cup mushrooms chopped
  • 1 – 2 cups carrots chopped
  • 1 -2 cups celery chopped
  • 2 – 3 tablespoons fresh parsley chopped
  • 1 potato peeled and sliced
  • 1/2 box spaghetti noodles or egg noodles
  • 3 – 4 chicken boulion cubes
  • 1 can chicken broth Water

Boil legs for about an hour or so until meat peals from bones. Pick meat from bones and set
aside. Discard water/bones/etc… (If using breast, cook in a frying pan with some water with lid
on for 10 to 15 minutes or so until cooked through. Then cut up into small chunks) Place
everything except noodles into crock pot. Add water until covers everything. Add more to make
it as watery as you like. Cook 6 to 8 hours on low in crock pot -1/2 hour before done, add
noodles and serve.

By: Paul Stengel

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MacFarlane Pheasants bring gourmet flavor, convenience and flair to the menu. From appetizers to pheasant entrees, this traditional gourmet ingredient adds natural flavor to make simply sensational salads, appetizers and savory pheasant stir-fry dishes. We offer a wide selection of pheasant recipes for appetizers, soups, salads, and entrees.