This simple creamy pheasant “roast” stays tender, moist, and flavorful. It is simple to put together before work and enjoy at days end. This recipe also worls well with chicken, quail, cornish hen, or turkey breast.
INGREDIENTS
• 2 pheasants, or 4 pheasant breasts (serves 4)
•2 (8 ounce) cans cream of chicken soup
• 1 package dry Lipton onion soup mix
• 5 or 6 red potatoes
• 1 large onion
• 2 tablespoons Tobasco sauce
• 12 baby carrots
• 2 tablespoons black pepper
• 1/2 tablespoons salt
• 3 tablespoons Worcestershire sauce
• white rice
DIRECTIONS
• Wash pheasants in cold water.
• Cut up potatoes, carrots, onions.
• Pour one can of cream of chicken soup in bottom of crock pot.
• Place pheasants in crock pot.
• Place your seasoning and vegetables in crock pot.
• Sprinkle dry Lipton onion soup mix over pheasants.
• Pour the second can of cream of mushroom on top of everything.
• Add 1 soup can of water.
• Place cooker on low and cook for 6-8 hours.
• Stir occasionally.
• Remove pheasants and debone. Return to pot. Add salt and pepper to taste.
• Make white rice in seperate pot according to directions.
• Serve over a bed of rice.
• Enjoy.
