If you want to eat it like you would a chicken (in pieces; not as a stock for soup or such) definitely part it out; breast meat cooks different than stringy legs. I've had moist; done breast meat at the expense of extreme diligence during the cooking process. (long time / low heat in a covered crock pot) even at that; it is the exception. Very fine line betwen done and over done. Once its done don't delay getting it to the table!  But once you hit the jackpot it is a dish to be relished.

Use it as a stock for soup / chili and a lot of the dryness factor is minimized. can still be dry depending on how you chunk it, but less noticeable in a moist medium. Flavor still comes thru.

My wife just made a batch of wild turkey (the fowl; not the beverage) soup Saturday; turned out quite good.

You'll know when you find that fine line; and drive yourself crazy trying to find it again!

I've got to put on my ruthless hat, and pull the meat before I (or my wife) think it's ready.  I plan to marinate, then barbeque some pheasant breast next weekend.

prouboy

Any marinade that has citrus in it or salt will not only add flavor and moisture to the meat/fowl/fish, it will start the "cooking" process.
Generally speaking this means less cooking time.

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I think that's good advice. I'd barbecue that pheasant and check with digital meat thermometer and pull it just before it hits the recommended temp.
Then tent with foil and wait a few minutes. Try a sample piece and if it's not to your liking, you can tent longer or return to grill ( cool spot), cover with the foil and cook some more.

All good advice, thanks!

I'll try your ideas and let you know. 

My "plan B" is to use pheasant as interchangeable with chicken and make pheasant burritos, pheasant stir-fry, etc...

But occasionally I like to highlight, or "celebrate" the pheasant as pheasant, and not hide it as just another white meat.  This is when I hope your excellent suggestions will carry the day.

prouboy