Off the top-
They can be quite dry. Best roasted in a moist heat, larded on a rack. Browned for last 15 minutes and served with a gravy made from drippings. Might want to stuff with moist (apple/bread?) stuffing to conserve moisture. Guessing your birds weigh about a kilo each and would require one to 1 1/4 hour at 350F.
Quicksilver - I've only had pheasant once, & it wasn't like duck at all. More like a cross between Guinea Hen & Chicken. Same proportions of white & dark meat. The pheasant I had was farmed though - wild might be different.
Hopefully they were dispatched with lead shot, which is a little easier on the teeth than the steel shot which is more and more widely being required in the USA. I suspect PETA would be pleased if the environmentalists managed to require the use of gold shot
In the UK, this would depend upon the season and the season for Pheasant lasts from 1st October to 31st January.
Early in the season one would roast, cover the breast with streaky bacon and "froth" the breast (remove the bacon, dredge with flour and baste) and continute roasting. At this time of the year you are between the point of roasting and casseroling. Personally, I would casserole and serve as a Salmis of Pheasant. Just make sure that you remove as much shot as possible -saves your guests sueing for your dinner ruining their crowns! Oh, by the way, I`m not joking!!!