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2 pheasants, cut up
salt and pepper
flour
1 cup of raw wild rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can of mushrooms, undrained (4oz.)
2 1/4 cups of water
1 packet of onion soup mix

Wash pheasant pieces, then pat dry. Sprinkle with salt and pepper and toss into flour, coating evenly. Brown in a little butter in a skillet over med-high heat before adding to slow cooker. Combine rice, canned soup, undrained mushrooms and water in the slow cooker and stir to combine. Place pheasant pieces in and sprinkle the onion soup mix on top. Cover and cook on low 6-8 hours and check after 5 hours, adding more water if necessary.
 
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