I have some pheasant to cook and need some help/ideas. I don't have the whole bird, just the breasts on the bone. I have never cooked pheasant before. Let me hear your recipes. Include any tips you have as well.

Brine or no Brine?

Bone-on or De-bone?

Grill, pan-sear, bake,....?

Is there a specific internal temp that works best?

ME as well. I had a great time on my hunt saturdy!!

We did a shoot a while back, and the meat was breasted out for us. Pretty much big chickens to me. I plan on doing some fajitas or something with mine.

Flour and peanut oil.

To me they have little flavor, they’re white meat so seasoning really helps. My wife used to make an artichoke pheasant casserole with Italian seasoning that was good. Smoking them works too but they will dry out on you.

HONEY LEMON PHEASANT

Soak boneless breast in 1 to 3 parts lemon juice and water for 30 minutes.

Half medium hot grill.

Sprinkle soaked breast with lemon pepper and kosher salt.

Mix honey and lemon juice to a syrup glaze.

Grill on cool side till almost done. Won't take long.

Move to direct heat and brush on honey glaze both sides.

Turn a couple of time and reapply galze.

When it browns done.

Internal temp of around 150°. (it will continue to cook a bit when removed from grill)

Place in foil tent to rest 5 minutes before serving.

Save half the glaze to dip in.

This is hard to beat right here. Seasoned with salt and pepper and deep fried is how we did ours. Mighty dang tasty👍

Honey lemon, fried, or jalapeño poppers are great. Don’t cook it long.

This is great. I realize you don't have whole birds, but could do the stuffing on the half shell on top of the celery stalks.

Pheasant with Wild Rice Stuffing

2 stalks of celery, cut into 2 inch pieces
3-pound ready-to-cook pheasants
2 tablespoons butter
¾ cup diced celery
½ cup chopped onion
2 tablespoons chopped parsley
1 teaspoon salt
¼ teaspoon pepper
¾ teaspoon rosemary
1 can (4 oz) sliced mushrooms, drained
1 ½ cups cooked wild rice
1 can condensed cream-of-mushroom soup
¼ cup white wine

Place celery pices in bottom of crock-pot. Rinse pheasant and
pat-dry. In medium skillet, melt butter an sauté celery, onion,
and parsley until lightly browned (10 min). Add remaining
ingredients, except soup and sauterne or mild. Mix together.
Spoon stuffing lightly into neck and cavity of pheasant. Truss
pheasants with skewers. Place bird with breast down on celery
pieces in crock-pot. Pour in soup, after mixing with sauterne.
Cover and cook on low for 6-8 hours.

I appreciate the advice. I ended up de-boning them (breasts only), brining them for about 5 hours, marinating them with Tony Chachere’s ‘Chicken’ marinade for about 30 min., and then baking them in a foil bag with a light seasoning. They ended up tender (enough) with good flavor and plenty of moisture. Served them with fresh cranberry sauce, roasted red potatoes, and broccoli. Said and done, I think I’ll be deep frying them next time.

I skin/keep the entire Bird. Cut in 1/2 and flour/fry in Peanut Oil. Put in Crock Pot with 2 cans of Cream of Celery soup mixed with 2 cans of whole milk. Put on low for about 4 hours....Ends up tender as can be.

Cook it like chicken fingers