2 pheasants, cut up
salt and pepper
flour
1 cup raw wild rice
1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of celery soup
1 can (10 3/4 ounces) condensed cream of chicken soup
1 can (4 ounces) mushrooms, undrained
2 1/4 cups water
1 pkg instant onion soup mix
Wash pheasant pieces; pat dry; sprinkle with salt and pepper they toss with flour. If desired, brown pheasant pieces in skillet in a little oil or butter.
Combine rice, canned soup, undrained mushrooms, and water in slow cooker; stir to blend. Place pheasant pieces in slow cooker. Sprinkle with onion soup mix.
Cover and cook on LOW for 6 to 8 hours. Check after about 5 hours and add a little water if necessary.