Cream of Pheasant
|Email to a Friend Print this|
- 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.