Ingredients
2
pheasants, cut into fourths
1/2
cup chicken broth
2
tablespoons all-purpose flour
1
tablespoon Worcestershire sauce
1
teaspoon salt
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
1
can (10 3/4 ounces) condensed cream of chicken soup
1
can (4 ounces) sliced mushrooms, drained
Paprika
Preparation
Place pheasant pieces in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except paprika; pour over pheasant. Sprinkle generously with paprika.
Cover and cook on low heat setting 6 to 7 hours or until pheasant is tender.
