Pheasant question

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Master Chef
Sep 4, 2004
Galena, IL
I have freinds visiting from Virgina, and she said she has two pheasants in her freezer, and has been looking up recipes, but is still approaching them with great trepidation. I've cooked pheasant twice, and my biggest advice has been to cover it in bacon, cook it slow and long, and that the leftovers are better than the first time around. It was quite tough and dry (except for the very larded breast), and I think a braising type recipe would be better than baking (my dad told me his lifetime dream meal was pheasant under glass, so a stew wasn't going to cut it!!!). Does anyone out there have a tried and true recipe?

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