I have a tradition of cooking pheasants for the whole family on Thanksgiving day. I wanted to share my recipe and get everyone else’s favorite recipe I could add to my list for later this year.
Here is what I do:
Take the pheasants breasts, roll in flour with seasoning to like (I usually put some lawry’s and garlic seasoning, and pretty much anything else I can think of in the flour). Roll the breasts in the flour and fry in olive oil for 2 minutes or so per side (basically sear them so the blood will not come out later). Put these breasts into a crockpot, usually I put 4-5 birds in a large crockpot. Pour 2 cans of cream of chicken and one can of cream of celery over the breasts and fill each can with cream and put this into the mix. Pour 1-2 packets of onion soup mix (dry) over the top of this, let cook on low for 5-6 hours. You can serve over mashed potatoes, white rice or brown rice. My favorite is over a good wild rice, costs a little more but delicious. This is a big hit with my family, let me know if any one else has a recipe they are willing to share for use this winter.
Have a great Thanksgiving everyone 
