Pheasant and Wild Rice By Diana Rattray, crockpot Ingredients: •2 pheasants, cut up •salt and pepper •flour •1 cup raw wild rice •1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of celery soup •1 can (10 3/4 ounces) condensed cream of chicken soup •1 can (4 ounces) mushrooms, undrained •2 1/4 cups water •1 pkg instant onion soup mix Preparation: Wash pheasant pieces; pat dry; sprinkle with salt and pepper they toss with flour. If desired, brown pheasant pieces in skillet in a little oil or butter. Combine rice, canned soup, undrained mushrooms, and water in slow cooker; stir to blend. Place pheasant pieces in slow cooker. Sprinkle with onion soup mix. Cover and cook on LOW for 6 to 8 hours. Check after about 5 hours and add a little water if necessary.
Posted on: Mon, 15 Jul 2013 17:19:00 +0000
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