Braised Pheasant (for crockpot)

• 2 x pheasant (about 1 1/2 pounds each) or 1 pheasant (3 pounds)
• 1 x salt and black pepper
• 1 each onions sliced
• 2 each carrots pared and quartered
• 2 slices bacon smoked, lean
• 1/4 cup chicken broth
• 1/4 cup sherry dry or broth

1. Season cavity of each pheasant lightly with salt and pepper.
2. Arrange sliced vegetables in bottom of Crock-Pot.
3. Place pheasant on top of vegetables.
4. Cut bacon slices in half and place over each breast.
5. Add broth and sherry.
6. Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours.
7. (Serves 2-4)

salt, onions, carrots, bacon, chicken broth, sherry dry

Taken from recipeland.com/recipe/v/braised-pheasant-for-crockpot-539 (may not work)