A few years ago I was given two pheasants. Wasn't sure what to do with them, but what I came up with turned out fantastic, although probably not the way most would cook them.
I seasoned the pheasants, floured them with lightly seasoned flour, then very lightly browned them in a skillet over medium-something heat on all sides I could get to without getting anal about it.
I then put them into a turkey browning bag in which I had shaken and distributed about a tablespoon and a half of flour. I then poured a can of Campbells chicken broth into the bag, closed it up tight..
Don't remember, but I probably roasted it at around 325. Maybe 350, don't remember.
It was good! Had a sort of smothered quality about it. The moisture "coagulated" the flour on the pheasant making it moist. Meat was really juicy and great.
Wish I could get some more. The guy that gave them to me had to stop his pheasant-hunting trips.