Don't Rush the Process

I neglected to mention in my previous post that in my opinion pheasants should be properly dry aged, just like fine beef, before cooking.  To dry age a pheasant you hang it whole from the head in a 50 degree environment for 3 to 5 days.  This will make the meat much more flavorful and tender when cooked.  I know it seems strange but it is well recognized by knowledgeable chefs everywhere that proper aging techniques will greatly improve the taste and texture of fresh pheasant.  Some people may find this objectionable but again, in my opinion, it improves the flavor of the meat.