Now that is one method I have not sampled with pheasant. I have had wild duck aged that way and it can be excellent. I'll bet that would work well to break down the stringy texture of wild pheasant that I dislike. I have no problem at all with gamey taste.

The majority of my friends go the casserole route rather than roast, as it keeps everything juicier - the legs on even young birds can be tough. I'm not one for following recipes to the tee, but this one is pretty close to what I've seen done many a time http://www.thefield.co.uk/food/recip...normandy-21722 (cream, cider, covered cook). Minimum prep work needed for the birds, which makes it easier than recipes that call for stripping the meat off, flouring etc. before cooking (once cooked it is easier enough to pull the meat off especially as I am assuming it is just you and your hubby eating and don't need to be elegant!)

I will caution watch out for shot! I have seen more than one person bite down on lead!! It is also my theory on why people prefer a lighter coloured sauce with pheasant versus a deep red wine one, which may taste good, but makes the lead harder to spot!

I hunt pheasants often. When I serve it I always warn everyone that there may be shot in the bird.

With a fresh bird that hasn't been hung I prefer stewing or slow cooking. But the secret to excellent pheasant is to hang the birds before cooking them. It makes a huge difference.

http://honest-food.net/2012/10/20/on...g-pheasants-2/

http://www.farminmypocket.co.uk/live...ning-pheasants