The best recipe I have ever used is the one from Datus Proper's book. The bird is roasted about 30-35 minutes after browning in olive oil/butter. A mildly seasoned bread stuffing is prepared and heated separately. A "Dragon" sauce is made by simmering pheasant stock or chicken broth with peppercorns, a bay leaf, the heart, feet, and gizzard, straining and then pouring in 1/2 bottle of cheap port and a little salt and reducing everything down (along with the drippings from the roast bird) to a thick sauce. The sauce goes over the slices of pheasant and the stuffing. Red wine is HIGHLY recommended with this dish. Compared to other ways of serving pheasant which have been discussed, I personally find this recipe to be unbelievably better. It is one of my very favorite things to eat; comparable to the finest restaurant fancy and expensive food. And I just cooked a pheasant like this last night!
