Braised Pheasant

Ingredients

2 pheasants
1 salt and pepper
1 onion
2 carrots
2 slices smoked bacon
60 ml chicken broth
60 ml dry sherry

Instructions

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.

(Serves 2-4)