Ingredients
16
16 servings
- •4 small pheasants, cleaned and rinsed
- •0.5 pound sliced bacon
- •1 (10.75 ounce) can condensed cream of mushroom soup
- •1 cup sour cream
- •1 cup water
- •1 small onion, chopped
- •1 (1 ounce) package dry onion soup mix
- •1 (4.5 ounce) can sliced mushrooms
- •salt and ground black pepper to taste
Instructions
- 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.
- Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.
Nutritional Facts
Per 16 servings
- Calories: 256
- Carbohydrate: 4g
- Fat: 18g
- Fiber: 0g
- Protein: 20g
- Sugar: 1g
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