Pheasant can taste really gamey; the trick is to marinate it. I use a quartered (small) onion, 1 small bay leaf, 1 clove of garlic, 2 cups of port wine, 1 1/2 tsp. salt & 1/2 tsp pepper. Be sure the marinade covers the pheasant and let marinate in the refrigerator for 2 days, remove from marinade, place in a cassarole dish with 2 tablespoons butter and roast at 375° for around 45 minutes, or until done. This is really good served with wild rice!
Shared by KIMDECKER