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.