Dave -
One of the things I like to do with pheasants with to take the breasts and legs (usually from two or three birds) and put them in the crock pot covered with water to which I have added rosemary, cellery and onions. I cook it for 6 to 8 hours before taking the pheasant from the pot. Once the meat is cooled I debone and shred the meat (removing shot, tendons, etc) into a container. I also set aside the "broth" after pouring it through a stainer into another pot.

I use the broth to make "pheasant" soup using your favorite chicken soup recipe replacing the chicken with generous handfuls of pheasant.. I was the meat for a number of things such as chicken cacciatore. Another quick favorite is to sautee onions and mushrooms, cover with thick mushroom soup adding a couple handfuls of meat. Pour over pasta, serve with steamed veggie, fresh french bread, and glass of wine.

I also make a "chicken salad" for sandwiches with the meat. Once the meat is cooked and deboned there is really no end of the things that can be done with it to produce quick and favorable diners.

Tight lines
Curt