Did you skin them or pluck them? I skin mine — yesterday was the opener here in Ohio — and I did manage to bring one cockbird down for my dog. Unfortunately, the only other birds she flushed were hens, and they’re not legal here. Here’s one of my favorite ways to prepare pheasant:
Pheasant in Cream
1 pheasant cut into serving pieces
1 cup flour
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tsp paprika
1 tsp garlic granules
1/2 cup chopped onion
1/2 cup heavy cream
1/2 cup of a dry white wine
1 Tbsp butter
Mix the flour, salt, pepper, paprika and garlic granules. Then
dredge the pheasant pieces in the seasoned flour and shake off any excess flour before letting them rest for a few minutes.
In a skillet, heat about 1/2 inch of oil. Add the pheasant pieces and brown on both sides. Remove the pieces to a large stovetop casserole dish.
Add the onions to the skillet and sweat them for about five minutes. Then top the pheasant pieces with the onions, add the cream, and cover and cook everything over medium low heat for 15 minutes turning the pheasant pieces once of twice. Uncover and cook another for another 15 minutes till the meat is fork tender, turning the pieces of pheasant once.
Remove the pheasant and onions to a warm platter, add the wine to the casserole dish, scraping up the bits on the bottom of the dish and reduce the wine by half, add the tablespoon of butter to melt, pour the sauce over the pheasant and serve.
Rice is good with this, along with some steamed haricots vert.