In our family we eat a lot of pheasant and our favorite way to eat them is to pound the breast flat, fill them with chopped onion and banana peppers, roll them up, wrap them in bacon and secure with a toothpick. Marinate them for a few hours in Italian dressing and then grill them. Outstanding!

We don't use a recipe but there might be one out there for something similar if you are looking for specific directions.

My husband hunts pheasant, and it is just like chicken; I know that's cliche, but it's true! Use any of your favorite chicken recipes, and it will be delicious.

Lots of good recipes here - http://honest-food.net/wild-game/pheasant-quail-partridge-chukar-recipes/.

I usually cook mine whole (or cut in half) with some garlic and onions. After it starts to brown a bit, I through in some red or white wine and cover and let it cook slowly. Sometimes I'll through in some mushrooms or other veggies. You can save the liquid afterwards, reduce it if necessary, and make a simple gravy/pan sauce. Before cooking, do a visual check to see if you can tell where the pellets entered the bird. Try to get them out if you can. Someone at our table almost always bites down on one, so warn your guests.

My dad does an amazing pheasant stroganoff, complete with soaking the pheasant in milk overnight to soften it. It's to die for :)

Roasted with a bit of bacon over the breast... I like it cooked in a casserole dish/Dutch oven, with some cider and some apples in there, add a bit of creme Fraiche or sour cream in at the end, sometimes some whole grain mustard... The next door neighbours son is a beater on the local shoots... There are times when they're so overrun with game birds that they just slit down the breastbone, and peel off the entire skin to save on plucking... If ts a small bird, (partridge etc) they just cut the breasts off, and get rid of the rest of it, then you'll want a bit of fat from somewhere else... Obviously, bacon wins in this house!

My brother would always skin his pheasants too, plucking is too much work!

My mom used to make pheasant enchiladas. The gamey flavor works well with green chiles and some sour cream and cheese.

Not to sound obvious here, but make sure that you are not freezing a whole, unplucked/unprocessed bird. I've known people who hunted them for the first time, but weren't in a position to clean the bird immediately so instead just threw the whole bird in the freezer. For safety reasons, not a good idea. I don't have any details of why, but that's what the experienced hunters I know tell me. Clean the bird, process the meat, then freeze. I'm not about to go against the grain and risk my digestive health. :)

Just like chicken - it all transfers!

That said, if you do want to lessen the gaminess of it (squeamish guests, kids, etc.) my mother swears by an overnight marinade in sweetened condensed milk.

I had the pleasure of enjoying a delicious stir-fry (and fried rice) that was made with pheasant breast(s); delicious!

I used delicious twice, because it was!

Thanks everyone!!! Fortunately my father-in-law did all the cleaning and just gave us the pheasant breasts. I'm excited to try these recipes, can't go wrong with grilling and bacon and we're big fans of green chile after living in ABQ. Thanks again!!