- 2 cups sliced carrots
- 1 1/2 cups chopped onion
- 1 cup sliced celery
- 2 tablespoons chopped fresh parsley
- 1 bay leaf
- 2 pounds cubed pheasant meat
- 2 (10.75 ounce) cans reduced fat reduced sodium condensed cream of mushroom soup
- 1/2 cup water
- 1 teaspoon dried thyme leaves, crushed
- 1/4 teaspoon ground black pepper
- 1 cup frozen peas
- salt and pepper to taste
- paprika to taste
- 1 (10 ounce) package dried egg noodles
- Place carrot, onion, celery, parsley, and bay leaf into a large (4-quart) slow cooker. Add cubed pheasant meat, then stir together cream of mushroom soup, water, thyme, and 1/4 teaspoon pepper; pour over pheasant. Cover and cook on Low for 8 to 9 hours, or on High for 4 to 4 1/2 hours.
- Stir frozen peas into pheasant and season to taste with salt, pepper, and paprika. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve creamy pheasant on a bed of noodles.