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"Brining really is the way to go with pheasant, to keep it moist and also to "cut" some of that rich gaminess. This brine recipe is from the television show "Outdoor Wisconsin"; I like to keep the bird in it overnight then roast with plenty of butter under the breast skin and plenty of basting. You can also arrange bacon slices over..."

Ingredients: real maple syrup, pheasants...

"This recipe can also be used with chicken. This comes from a restaurant called "The French Hen"."

Ingredients: brie cheese, eggs...

"I found this recipe in a 1984 edition of "American Family Cooking" in response to a request for pheasant recipes. Sounds delicious!"

Ingredients: pepper, dried thyme, pheasants...

"Also for: Doves, quail, snipe, woodcock, grouse, pheasant & rabbit"

Ingredients: duck breasts, parsley...

"Another pheasant recipe posted for a request. This comes from The Poultry and Game Cookbook."

Ingredients: fresh ground black pepper, pheasants...

"More from the Lady Laird of Ballindallock Castle, she says these pheasants have a homely rustic flavour. Any new idea with pheasant is welcome in these parts."

Ingredients: tarragon vinegar, Dijon mustard...

"This recipe would also work very well for young pheasants. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cream, partridges, salt...

Ingredients: cream of chicken soup, pheasants...

"Wild pheasants are usually smaller birds, thus will cook in less time. If you are using a wild pheasant, please adjust the cooking time accordingly. ALSO, you can substitute chicken for pheasant."

Ingredients: pheasants, garlic powder...

Ingredients: salt & freshly ground black pepper, gin...

"Posting this per a request. I haven't tried it, but it comes from a much loved book-The Poultry and Game Cookbook. It's supposedly a Bavarian recipe."

Ingredients: fatty bacon, pheasants...

"A heartwarming main dish from the heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pheasants, salt and pepper...

"My grandfather was a dentist. He traveled up the Missouri River by keel boat to Fort Benton, bringing the first tooth xray to Montana before Montana became a state. I never knew him,but cousins have discovered his old recipes cooked for the Gentlemen Dinners for him and other professional members of community. I have made this for four servings."

Ingredients: lean bacon, pheasants...

"I just can't recall where I got this recipe, but I've made it twice and liked it even better the second time,..thought others should try it."

Ingredients: chives, cider vinegar, cloves...