Place a rack in 4 qt. or larger slow cooker. With a fork prick skin of duckling all over at approximately 2″ intervals. Place duck on rack in slow cooker. (When cooking duckling in a 3 1/2 qt. or smaller slow cooker, cut the duckling into quarters or halves before putting it into the pot.) In a small saucepan, combine onion, tarragon, orange juice, salt, mustard, jelly, orange peel, wine and cornstarch. Cook over med. heat until thickened. Brush 1/3 cup sauce over duckling, reserving remaining sauce. Cover and cook on LOW 6 to 7 hrs. or until duckling is tender, turning once during cooking. If possible, remove fat with a bulb baster. Stir orange sections into remaining sauce, heat and pour over duck just before serving.
2-3 lbs. venison (or as much as you like)
1 lg. onion
1 lg. bell pepper
2 cans mushroom soup
2 cans water
Salt to taste
Brown venison in small amount of shortening. Saute onion and pepper in drippings. Add enough flour to drippings to make a brown gravy. Use soup in the gravy instead of water. Pour the browned venison, pepper and onion, mushroom gravy, 2 cans of water and salt into a slow cooker. Cook all day or put it on at night and cook overnight.
Mix rice, canned soup, water, mushrooms and water together in crockpot. Flour and brown the phesants if desired. Place pheasants in crockpot. Sprinkle with onion soup mix. Cover. Cook on LOW 6 to 8 hours. Add a splash more water if rice is looking dry towards end of cooking time.
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.