Ingredients:
- 2 pheasants, cut up
- salt and pepper
- flour
- 1 cup raw wild rice
- 1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of celery soup
- 1 can (10 3/4 ounces) condensed cream of chicken soup
- 1 can (4 ounces) mushrooms, undrained
- 2 1/4 cups water
- 1 pkg instant onion soup mix
Preparation:
Wash pheasant pieces; pat dry; sprinkle with salt and pepper they toss with flour. If desired, brown pheasant pieces in skillet in a little oil or butter.Combine rice, canned soup, undrained mushrooms, and water in slow cooker; stir to blend. Place pheasant pieces in slow cooker. Sprinkle with onion soup mix. Cover and cook on LOW for 6 to 8 hours. Check after about 5 hours and add a little water if necessary.
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Pheasant in Wine
Karen's Crockpot Pheasant
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