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- 1-Pheasant (2 breasts, 2 thighs)
- 2-cans cream of mushroom soup
- 1-package Shake-N-Bake (chicken)
- 1/4 cup vegetable oil
Rinse pheasant pieces, pat dry, coat with Shake-N-Bake. In skillet, lightly brown pheasant in vegetable oil. Pour cream of mushroom soup into large crock pot and add pheasant. Cook on high 4 hours.