Thanks for the ideas!  I've concluded, as you commented, that the dry nature of pheasant meat requires two things: some kind of sauce and low heat for long periods of time. 

The photo is a picture of a recent dinner I cooked for wife and friends: stuffed pheasant breasts pan seared, then stuffed (with brie cheese, crimini mushrooms, shallots, onions, garlic, and wrapped in bacon), then baked in puff pastry.  Wonderful flavor, but the meat was still dry!  Putzy, but I did like the presentation, along with a wonderful 5 grain rice side my dearly beloved made. 

I'm going back to sauce and slow cooking!

prouboy

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