I’m a big meal prep person (on Sunday I usually make 5 lunches for the week), and my wife “won’t eat” pheasant, which means I eat about 1 a week/every other week. I’ve noticed that I can get 5 meals for myself off of a whole bird. I try to end the year with my MN Limit of 9 birds plus my SD Limit of 15 birds in the freezer. Gives me 24 weeks worth of pheasant. Through cooking all of those (and I’m not a pro cook), I have figured out a few things and there’s about a million different ways to cook it.
I usually cook them in a crockpot for 5 hours on low, pull them out right before they are about to fall apart (right before any little bones and tendons start to fall off and make their way to the bottom), shred them, add back into crockpot to finish cooking for an hour or 2 and add them to any variety of dishes.
This week I made pheasant chili – just put in any of your normal special chili ingredients plus the whole pheasant. Pull the bird at 5 hrs, shred the meat, add back in.
Last week was Beer Can Pheasant on the grill – Similar to “beer butt chicken.”
https://honest-food.net/barbecued-pheasant-on-the-grill/
Week before was Pheasant Tacos – Whole bird, jar of salsa, cut up onion in crockpot, shred meat, add to tacos.
Dutch ovens work great. In the summer when the garden was plentiful with cabbage and cherry/grape tomatoes, I simmered a pheasant with either of those in the dutch oven on low for an hour or two. I also made a lot of pheasant salads in the summer when the garden was full of produce and lettuce, just put the bird in the crockpot with some sort of liquid (I like Italian Dressing).
In the fall when apples are plentiful, I’ll fill the crockpot with apples and pheasant. Mix into things like a stir fry.
I would recommend searching this website for a variety of recipes, Hank Shaw is a great cook when it comes to Wild Game. He also has a few books.
https://honest-food.net/