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Cream of Pheasant
Sent in by Nick Sciorrotta.


~ 1 2 pheasants, deboned and cut into pieces
~ 2 cans cream of mushroom soup
~ 1 can cream of cheddar cheese soup
~ 1 medium onion, chopped

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. Stir together.

Cook on low 5 6 hours.

Serve over toast or mashed potatoes with wild rice on the side.

Enjoy.

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