Slow Cooker Pheasant with Mushrooms

*I had to edit this post to remove some lots of angry profanity*
Last week Christopher asked if I would mind if he went hunting with some of his Cadets. I didn't mind at all BUT had one request "DO NOT bring home anything that you shoot". It was a simple request that I made him promise me.

He didn't listen. I am shredding his hunting license and revoking any privileges he has within our home. He is so past grounded that being grounded would be a holiday. He did clean a majority of the bird in the field. *ick* Once home he washed it and gave it a finally cleaning. *gross* I tried to be more mature about this and found a recipe to make while telling myself it will taste like chicken. Which is a statement I will never understand because if it taste like chicken then why the hell can't we just buy chicken!

I was dreading prepping the pheasant so when I got it out of the fridge and saw all the little feather pieces on it I lost it. I was so ill-rationally mad at my husband for making me have to do this I was about to cry. A hunter's wife I am not. Long story short I could even begin to think about eating this for dinner much less feeding it to our kiddos. I quickly whipped up tomorrow night's Cheesy Chicken Corn Chowder for us and feed Christopher the pheasant.

Recipe from All Recipes.
Ingredients
3/4 cup all purpose flour
salt
1/4 tsp ground black pepper
2 pheasants, rinsed, patted dry, and cut into pieces
2 tablespoons olive oil
1 onion, sliced into rings
1 cup sliced crimini mushrooms
1 tablespoon chopped garlic
1 cup white wine
1 cup chicken broth
Directions
Place the flour, salt, and pepper into a resealable plastic bag; shake to mix. Place the pheasant pieces into the flour mixture, and shake until evenly coated. 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. 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. 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. Pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives.
Cover, and cook on High for 4 hours, or Low for 7 hours.