The breast taste better than chicken and are easy to use. Immediately transfer to serving bowl and serve with hot rice. At 425 degrees Fahrenheit, they can take as little as 10 to 15 minutes to bake, depending on their size. Heat the oil in a large pot or Dutch oven over high heat until it is hot and shimmering. Turn them over and cook for another 4 minutes. Although it is leaner and has a richer flavor, cooking pheasant isn't unlike cooking chicken. In his book “Foraging: The Essential Guide to Free Wild Food,” John Lewis-Stempel says that all older birds should be skinned, explaining that it's not worth spending the time to pluck them, as they have to be slow cooked with wet heat anyway. I realize a pheasant breast is the “Holy Grail” of wild game succulence, but don’t overlook a rooster’s thighs and legs. And for goodness sake, don’t just breast the bird and garbage the remainder. Stir and cook about 1 minute, until sauce bubbles and thickens. Some people don't like to pluck, and prefer to avoid it by skinning a pheasant instead. The legs though have much more unique flavor and we either pan braise them with salt and pepper (takes an hour for them to get good), or crock pot … Legs are probably my favorite part of a pheasant. Pheasant breasts can be roasted either whole or stuffed, giving them a crisp, golden skin and juicy interior. Add remaining 1 TBS oil to pan and place over medium-high heat. Stir cornstarch mixture well and add to pheasant along with reserved vegetables. Transfer to a plate. The breasts are smaller than chicken breasts and cook quickly, so some care must be taken not to overcook them. Add pheasant mixture and stir-fry about 3 minutes, until pheasant is done. Brown the Pheasant: Season the pheasant on both sides with ½ teaspoon of the salt and pepper. Farm-raised pheasant has a milder, more delicate flavor than its wild counterpart, which often has a stronger, somewhat gamy flavor. Add half the pheasant legs, and cook until deep brown, 5 to 6 minutes.