I was concerned about the birds drying out. I cooked the thighs and legs whole, searing on high heat, then reducing to low until they were done rare. I knew they could continue to cook off the heat. Before adding the meat to the finished dish, I deboned and chopped the Pheasant dark meat. I found it to be tender and very juicy, not at all dried out or tough. I breasted the carcasses, and reserved the breasts. I am going to poach two, and bread and fry two, just to see how they come out. I made stock from the bones, and saved that. I scraped the carcasses and used that meat to make Pheasant Salad. Nothing went to waste.
