Permitted use provided by: MissHomemade.com
- 2-3 lb pheasant
- 1 onion, sliced
- 2 carrots, roughly chopped
- 2 parsnips, roughly chopped
- 4 slices bacon
- 1/4 cup homemade chicken broth
- salt and pepper to taste
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Prepare your crock pot for cooking; spray with vegetable oil.
Place your vegetables in the bottom of your crock pot and place the pheasant over the vegetables. Top the meat with the bacon and pour the broth and sherry over all. Season with the spices to taste.
Cook on low for 8-10 hours or on high for 3-4 hours.
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