This is simply a Chicken recipe that I've substituted Pheasant for and made it better...
2 Pheasants (breasts, legs, and wings)
1/4 cup butter
1 0.7 oz package Italian salad dressing mix
1 10 3/4 oz can condensed golden mushroon, soup
1/2 cup white wine
1/2 of an 8 oz. tub cream cheese with chives and onion
Place the pheasant into a 4 quart crock pot. In a medium sauce pan melt the butter while stirring in the Italian dressing mix. Stir in the mushroom soup, wine & cream cheese until it's all blended together. Then pour over the pheasant.
Cover and cook on low heat setting for 4 to 5 hours or until done. Shred the meat then serve over pasta or rice.