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Navigation: Home > Pheasant Recipes > Cream of Pheasant

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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