Braised Pheasant (for crockpot)
A simple and scrumptious dish that can easily be made with some help from your good friend, the crockpot. 253
(about 1 1/2 pounds each) or 1 pheasant (3 pounds)
salt and black pepper
pared and quartered
dry or broth
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.