Pheasant breasts have little fat, so it’s important to keep them well basted when roasting and rest once cooked to keep them juicy. Try wrapping in a coat of bacon or smearing with lashings of ...

Chicken or guinea hen may be substituted for the pheasant; squab, wood pigeon, or red-leg partridge may also be substituted, but cooking time should be reduced -- a 1-pound squab will take 16 ...

These herb-infused pheasant meatballs are a delightful blend ... adds a nutritious twist to this classic chili recipe. Top ...