I tried my first today. Decided to just go simple to get an idea about how tough they are and how they hold up to heat to I just grilled one.
I thought I would be fighting a losing battle to keep it moist (since my birds are all skinned) so I brined a whole bird for about 20 hours in allspice salt peppercorns and dried thyme.
Then I seasoned it like I would a chicken, put a few rashers of bacon on it and put it on a 375 degree grill:
I tried to watch it carefully and kept the legs away from the hotter part of the grill. After about an hour and 20 min's the breast was 155 degrees
Next I wrapped it in foil and let it coast for another 15 min's or so.
BBQ sauce was a mixture of Sweet Baby Rays, Teriaki Triple Ginger sauce and apple cider vinegar (I did brush it once before wrapping it in foil)
Potato Salad and a piece of the grilled bacon along side:
The drumsticks were kinda difficult to eat like a wild turkey, but once you get around the tendons, its pretty tender and did not dry out much at all. Some of the breast (toward the head) did dry out a little probably because it was closer to the direct heat, but other than that it was tender and juicy, and tasted a lot like wild turkey. The tenderloin near the breast bone was darn good.
I think Pheasant will be perfect for Pot Pie.