Two good pheasant recipes are pheasant Napoleon, which receives four out of five stars from Food Network users, and pheasant farmer-style, which receives five out of five stars. Both of these recipes take less than an hour to prepare.
To make the pheasant Napoleon, take a piece of 5-inch by 5-inch puff pastry dough, and cut it into two triangles. Brush the pastry dough with an egg wash, sprinkle it with fresh ground pepper, poke it with a fork, and then bake it at 400 degrees Fahrenheit until it turns golden brown. In a hot pan, place a small amount of butter, and then dredge a breast of pheasant in flour and sauté it until cooked. Set the pheasant aside, and sauté two red pepper rings and six shiitake mushrooms before adding 1/2 cup of fresh spinach. Put the puff dough in the center of a plate, and then layer the pheasant with the other ingredients, topping them with the final piece of puff pastry before drizzling with sauce.
To make pheasant farmer-style, quarter two small pheasants, season with salt and pepper, and then sear them over 2 tablespoons of lardo. Add a diced onion, four sage leaves, two bay leaves, three cloves of chopped garlic and two branches of rosemary, and cook over high heat for about five minutes. Wrap each pheasant in pancetta, and then add a ladle of chicken stock and a can of peeled tomatoes, and bring it to a boil before simmering for 30 minutes. Mix 1/4 cup of parsley into the remaining sauce, and serve it over the pheasant.