All-Day Pheasant

                    1        pheasant, cut in serving-sized pieces
                                                  Butter
                                                  Onions, quartered
                                                  Celery, cut in chunks
                                                  Carrots, cut in chunks
                                                  Potatoes, peeled and quartered
                                        1/2    (10 3/4 ounce) can cream of mushroom soup, undiluted
                                        1/2    (10 3/4 ounce) can cream of celery soup, undiluted

 
                                        Brown pheasant pieces in butter;  place in slow cooker.  Add vegetables to pheasant.  Pour
                                        soup over vegetables.  Cook, covered, at low setting for about 6 1/2 hours or until pheasant is
                                        tender and vegetables are soft.
 

                                        Serves about 3 or 4

                                        **** contents above without amounts, use as much as you desire.
 

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