I cooked my pheasant last night, and it was a success. No one gave me any recipe ideas in time, so I just found something online and modified it a little, so here’s what I did.
I took my pheasant and wrapped it up in bacon because half the pheasant recipes out there say to do that (I think it’s supposed to keep it moist). I have never seen a recipe where the addition of bacon did not improve the dish, so I figured, what the heck.
I then covered the whole bird-pig mess with 1 1/4 cups of Italian salad dressing in a baking pan. The pan was covered and went into a 350 degree oven for one hour. I took it out, made sure it had the correct internal temperature and let it rest. I served it with corn and carrots. I’m sure it would have gone well with a salad, but I am incompetent at salad making.
The meal was delicious and my girlfriend sure approved.