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20 minutes
300 minutes
320 minutes
- 4 small pheasants, cleaned and rinsed
- 0.5 pound sliced bacon
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 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
- 1. Arrange the pheasants in a large slow cooker and generously wrap them with bacon. 2. Mix condensed soup, sour cream, water, onion, onion soup mix, and mushrooms in a bowl. Season with salt and pepper, then pour over the pheasants.
- Slow cook for 8 to 10 hours on Low, or 5 to 7 hours on High.
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