Yes, pheasant meat is much lighter than duck, which is all dark meat. I'd say pheasant is very similar to guinea hen. And they are very beautiful birds. Before Long Island, NY, became the wall-to-wall parking lot it now is, Ring-Neck Pheasants were EVERYWHERE. They visited the ground beneath our bird feeders daily, & the cocks crowing & wing-beating during the spring breeding season were wonderful to hear during my long morning walks. And once when the alfalfa farmer across the street from us accidentally semi-destroyed a just-hatching pheasant nest, I had the privilege of raising up the young ones for release - a real experience. In fact, that's what initially got me into raising chickens - lol!
However, like I said, although I've had it in a restaurant before (an upscale Chinese restaurant, of all places), I've never cooked it myself. Perhaps I'll have to fix it more than once so I can experiment. Maybe do it whole on the rotisserie with liberal basting one time; braise it cut up via Constance's directions another.
Will have to pick one up & report back.