Cream of Pheasant

• 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.

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