Ingredients:

• 2-3 lb pheasant
• 1 onion, sliced
• 2 carrots, roughly chopped
• 2 parsnips, roughly chopped
• 4 slices High Caliber Bacon
• 1/2 can Campbell’s Chicken broth
• 1/4 cup cooking sherry
• 1/4 tsp High Caliber Granulated Garlic
• 1/4 tsp High Caliber Granulated Onion
• Salt to taste 
• High Caliber Butcher Grind Pepper to taste

Directions:

1. Spray crock pot with cooking oil, then add vegetables and pheasant.
2. In a separate bowl mix the broth, sherry and seasonings.  
3. Place bacon strips on top of pheasant and pour the seasoning and broth mixture over the pheasant and vegetables.
4. Cook on low for 8-10 hours or on high for 3-4 hours.