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Cream of pheasant
chef/credit: Melanie Seiter
views 3922
Ingredients:
1 or 2 pheasants, deboned and cut into pieces, 2 cans cream of mushroom soup, 1 can cream of cheddar cheese soup, 1 medium onion, chopped.
Directions:
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, then stir together. Cook on low for 5 to 6 hours. Serve over toast or mashed potatoes with wild rice on the side.