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Crock Pot Pheasant
Tender and Tasty!
2 pheasants (whole)
1 10oz. can cream of mushroom soup
6 stalks celery
6 carrots
1/4 tsp. crushed sage (optional)
1/2 tsp. paprika

 

Rinse pheasants with cold water and pat dry. Salt and pepper to taste. Cut celery and carrots to 1 inch slices. Place the celery and carrots in the bottom of the crock pot. Mix spices and soup and pour into the crock pot. Place pheasants on top of the vegetables and soup.

Cook on high for 4-6 hours.
Serve over bed of wild rice!

Preparation Time: 4-6hrs Serves: 4
Recipe Origin: United States
Submitted by:
jp
Virginia
United States
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