Crock Pot Pheasant
|Email to a Friend Print this|
- 2 pheasants, serves 4
- 2 (8 ounce) cans cream of mushroom soup
- 5 red potatoes
- 2 small onions
- 2 teaspoons Tabasco sauce
- 10 baby carrots
- 2 teaspoons black pepper
- 2 teaspoons salt
- 3 teaspoons Worcestershire sauce
Wash and dry pheasants in cold water, repeat this step twice.
Cut up potatoes, carrots, onions into your prefered size.
Put one can of cream of mushroom in bottom of crock pot. Place pheasant in crockpot. Place your seasoning and vegtables in crockpot.
Put the second can of cream of mushroom on top of everything.
Place cooker on low and cook for 6-8 hours.
1 hour before serving take pheasant out and debone.
Place deboned meat back in crockpot. for 1 hour. Serve and enjoy.