salt and pepper 1 each onion, sliced 2 each carrots, pared and quartered 2 sl lean smoked bacon 1/4 cup chicken broth 1/4 cup dry sherry or broth
Directions: 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)