Recipe| Ingredients | | | 2 | | pheasants (about 1 1/2 pounds each) or 1 pheasant (3 pounds) | | | 1 | | salt and pepper | | | 1 | each | onion, sliced | | | 2 | each | carrots, pared and quartered | | | 2 | sl | lean smoked bacon | | | 1/4 | cup | chicken broth | | | 1/4 | cup | dry sherry or broth | | | | | |
Directions:
| Season cavity of each pheasant lightly with salt and pepper.
Arrange sliced vegetables in bottom of Crock-Pot.
Place pheasant on top of vegetables. Cut bacon slices in half and place over each breast. Add broth and sherry.
Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours.
(Serves 2-4)
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