2-1 & 1/2 lb's. pheasants, or 1-3 lb's. pheasant, split salt and pepper 1 onion, sliced 2 carrots, peeled and quartered 3 slices lean smoked bacon 1/4 cup chicken broth 1/2 cup dry sherry -- or broth
Season cavity of each pheasant lightly with salt and pepper. Arrange sliced vegetables in bottom of Crock-Pot. Place pheasants on top of vegetables. Cut bacon slices in half and place over each breast. Add broth and sherry. Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours.