Pheasant is very dry and can be very tough. Definately bard, braise, or marinate. You can pressure cook it too, cut up just like a pressure cooked chicken. MMario's recipe sounds wonderful. Oh, and Dave, even if you use wine etc in the cooking, the alcohol all cooks out so all that is left is the flavor........it would be safe.

Wild rice or Uncle Ben's Wild and Long Grain with herbs, aspargus and hot bread.........ooooo yummy!!