Slow cooked pheasant and wild rice

categories: Pheasant Recipes Deer Recipes Duck Recipes Fish Recipes Other Recipes

chef/credit: Darin Ligtenberg

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Ingredients:

2 pheasants - cut up, salt and pepper, flour, 1 cup raw wild rice, 1 can condensed cream of mushroom soup or cream of celery soup, 1 can condensed cream of chicken soup, 1 (4 ounce) can mushrooms - undrained, 2-¼ cups water, 1 package instant onion soup mix.

Directions:

Wash pheasant pieces and pat dry, sprinkle with salt and pepper then 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.

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