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1 – 2 pheasants, deboned and cut into pieces
2 cans cream of mushroom soup
1 can cream of cheddar cheese soup
1 medium onion, chopped
Heat a little oil in a skillet. Add the pheasant and brown.
Remove the meat and add to a Crock-pot.
Add the soups and onion. Stir together.
Cook on low 5 – 6 hours.
Serve over toast or mashed potatoes with wild rice on the side.
Submitted by Jordan Salvia
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