2 or 3 pheasants
1 can cream of mushroom soup
1/2 cup sherry
1 tablespoon "Fire Roasted" Chipotle Meat Rub
Clean and debone pheasants, discarding legs, skin and bones. Wash and dry breast and thigh fillets and place in crockpot. Combine soup, sherry and chipotle seasoning and pour over pheasant. Stir to coat pheasant. Cover and cook on low for 6 hours.
Serving Ideas: Serve over barley or brown rice.