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Pheasant in Mushroom Sauce
2 pheasants cut into fourths
1/2 cup chicken broth
2 tablespoons all purpose flour
1 tablespoon Worcestershire Sauce
1 teaspoon salt
1 medium onion chopped
1 clove garlic finely chopped
1 10 3/4 ounce can condensed cream of chicken soup
1 4 ounce can sliced mushrooms drained
Place pheasant pieces in 3 1/2 to 6 quart slow cooker. Mix remaining ingredients except paprika; our over pheasant. Sprinkle generously with paprika. Cover and cook on low heat setting 6-7 hours or until pheasant is tender.
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