It’s what’s for Thanksgiving. I’ve got one that is just under 3 lbs. Recipes? I’ve never made one before. All I know is that I want to roast it as a whole bird, and I don’t want any stuffing. Stuffing … yech. 
Pheasant Under Glass… It’s not just a cartoon and movie cliche’, it’s a real and delcious sounding recipe!
2 Pheasant breasts
2 tablespoon Lemon juice
½ teaspoon Salt
½ teaspoon Pepper
3 tablespoon Butter
1 teaspoon Shallots; peeled, chopped
2 tablespoon Brandy
⅓ cup Dry white wine
⅓ cup Heavy cream
1 tablespoon Meat Glaze dashes of cayenne
1 tablespoon Truffles or morels; cut into thin strips
2 tablespoon Mushrooms; thin strips
Remove skim from pheasant breasts. Trim edges and flatten breasts slightly with a meat mallet. Rub breasts with 1 T. of the lemon juice, and sprinkle with salt and pepper. Melt 2 T. of the butter in a 9-inch skillet. When butter foams, add breasts and suate 3 minutes on each side. Do not overcook. Make a shallow cut in one of the breasts with a sharp knife. The meat should be pink and the juice that run out should be clear yellow. Remove breasts from skillet nad keep warm. Add shallots to dripping and saute until golden brown. Drain butter from shallots and reserve. Add brandy and wine and reduce to half its volume. Add cream and Meat Glaze and reduce to half its volume gain. Strain sauce, and add the remaining 1 T. lemon juice, the remaining T. butter and cayenne. Mix truffles and mushrooms, and divide into 2 portions. Place warm breasts on a serving dish. Top each with truffles and mushrooms. Pour sauce over breasts and cover with a glass cover. Recipe from the Greenbrier Hotel. CHEF’s NOTE: Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.
Although, this recipe is only for pheasant breasts, I would recommend modifying the recipe by quartering the whole bird, leaving the skin on, browning it well in an oven proof pan with some butter and oil, and finally moist roasting it in the oven for a period of time with some white wine. Then finishing it with the mushroom cream and brandy sauce on top of the stove. This method and saucing really does sound delicious.