ORIGINAL: Chickenboy
JWE,
For my shootin's (Pheasant in particular), I prepare them in one of two ways:
1. Crock pot with cream of mushroom soup and bacon to taste. Potatoes too. Yummylicious. Thighs are particularly good this way.
2. After cleaning all the shot out of the meat (breast, thighs, legs), piece them out into strips. Use these in a Wok stir fry as you would chicken.
Many world cultures prefer their chicken to be older, rangier, gamier and 'tougher'. It makes sense for those recipes that mandate extensive cooking. Broiler meat would just fall apart. That's one of the reasons that spent laying fowl meat is used in foods requiring extensive cooking-canned soups, pot pies (some, at least) and so forth. Anyways, think of Pheasant as 'older chicken' and follow some of these alternative non-traditional cooking methods used elsewhere. It may require a marinade or slower cooking times to suit your 'chicken palate'.
Coq a vin is my go-to tough bird recipe. Would work great for pheasant (which I've had).
