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 (1/2 cup)

1

clove garlic, finely chopped

1

can (10 3/4 ounces) condensed cream of chicken soup

1

can (4 ounces) sliced mushrooms, drained

Paprika

• 1 Place pheasant pieces in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except paprika; pour over pheasant. Sprinkle generously with paprika.
• 2 Cover and cook on low heat setting 6 to 7 hours or until pheasant is tender.