Pheasant can be a little dry, but roasting it in sections this way ensures the legs and breast cook to perfection. Prepare the pheasant first. Pheasant legs have tough tendons that need to be ...

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 ...