Ingredients
- 2 pheasants
- 2 carrots
- 1 salt and pepper
- 1 onion
- 60 ml dry sherry
- 60 ml chicken broth
- 2 slices smoked bacon (sliced lean)
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)
