Tender Pheasants

This recipe is very simple yet delicious. Pheasant is normally a dry bird but this recipe keeps it wonderfully moist. It almost falls right off the bone!

Step: 1

Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.

Step: 2

Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.

Per Serving: 256 calories; protein 19.7g; carbohydrates 3.9g; fat 17.6g; cholesterol 69.2mg; sodium 467.5mg.

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