Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 4 Preparation Time :0:00
Categories : Wild Game
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Pheasant(s) -- split
Salt and pepper
1 Onion -- sliced
2 Carrots -- peeled, quartered
2 sl Lean smoked bacon
1/4 c Chicken broth
1/4 c Dry sherry or broth
Season cavity of each pheasant lightly with salt and pepper. Arrange
sliced vegetables in bottom of Crock-Pot. Place pheasant(s) on top of
vegetables. Cut bacon slices in half and place over each breast. Add
broth and sherry. Cover and cook on Low for 8 to 10 hours or on High
for 3 to 4 hours.
