I love pheasant chowder on a cold day. There are many great chowder recipes and I use different ones from time to time. The real "secret" lies in grilling the pheasant breast over charocal and wood until not quite done. The final cooking takes place in the chowder. Chop the pheasant into 1/2 inch cubes or smaller. The second "secret" is to use a smoked bacon as part of the chowder. Nothing better when returning from a cold day of shooting/hunting...well maybe a glass of your favorite adult beverage!