Easy Pheasant by Ron Moody   Pour one inch of water in a slow cooker and turn on high. Add a bit of garlic and a bay leave. Season with salt and-or poultry seasoning. Cook for about two hours or until the meat is separating from the bone. Take meat off bones and put back in the broth. Add a can of golden cream of mushroom soup. Let cook a few more minutes until soup and broth make gravy. Serve over toast or mashed potatoes. Serve with a wine of your choice and a toast to the hunt.     <<<>>>