Place pheasant pieces in 3 1/2 to 6 quart slow cooker. Mix remaining ingredients except paprika; our over pheasant. Sprinkle generously with paprika. Cover and cook on low heat setting 6-7 hours or until pheasant is tender.
Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour. Brown in hot peanut oil in a skillet. Combine the quail with the soups, broth, wine, onions, and bay leaves in a crock pot and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or `til birds are tender. Remove bay leaves add the cheese and cook for 30 min more. Serve over rice or noodles.
Sprinkle rabbit with salt, pepper and paprika. Place in crock-pot. Mix wine, cream of mushroom soup, Worcestershire sauce and chopped onion. Heat and pour over rabbit. Cover and cook on low setting for 7 to 8 hours adding water if necessary.