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1.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. 2.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. 3.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. 4.Cover, And Cook On High For 4 Hours, Or Low For 7 Hours.
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