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Gunnar's Famous Pheasant in Cream Sauce
It's about as simple as you can get.  I use pheasant breasts, but you can use the legs also.  Dip the meat in seasoned flour (basically salt, pepper, paprika, and flour.  You can add other stuff if you like).  Brown in butter.  Put browned pheasant in a casserole dish.  Pour heavy cream (usually called heavy whipping cream), 1/2 pint for every 4 breasts, over the top.  Bake, uncovered, for 60 minutes in a SLOW, 300 degree oven (that's the trick for moist, not dry, birds).  Enjoy!  How 'bout one of yours!
                                                           ~Gunnar
Autumn Breeze Cranberry Deluxe
Dust Pheasant parts with sifted flour.
Brown in skillet with butter.
Add sautéed onions.
Put parts in deep frying pan.
Add one cans whole cranberry sauce.
Add 1 cup cream.
Cover and simmer on low heat until tender. (30 min aprox)
                                        ~Ed Erickson

Fast Eddies Pheasant Deluxe
        Use cut up pheasant dredge pieces in seasoned flour
        Melt butter or oil in fry pan, brown pheasant pieces
        Place in baking dish
        Sauté onions and mushrooms, sprinkle over pheasant             pieces
        Place one tablespoon of sour cream on each piece of             pheasant
        Bake uncovered at 350 for 40- 50 minutes
        Remove and serve
Ingredients needed:
Flour- mix with Mrs. Dashes seasoning mix
Sour cream ( also you may add cream of mushroom soup, cream of celery, or cream of broccoli for variety to the sour cream)
                                                ~Ed Erickson
Uncle Glen's Pheasant Pot Pie
This is a delicious alternative to the usual ways of preparing pheasant.  Freeze the leftovers for a tasty lunch later. Compliments of Uncle Glen from Milaca, MN!

2 pheasant breasts cut into small pieces
Up to 8 cups chicken stock
1/4 cup diced carrots
1/2 cup diced celery
1/4 cup of frozen whole peas
1 small diced onion
1 cup sliced mushrooms
1 medium diced potato
1 cup aspargus sliced in 1-inch pieces
1 cup flour
1 stick (1/4 pound) butter
1 cup Chardonnay wine
1 tbsp minced parsely for garnish
Salt/pepper to taste
1 egg

Preparation
Melt butter in saute pan, adding a bit of olive oil to prevent burning, then add the pheasant pieces and quickly brown them. Then add all of the vegetables, cooking them for several minutes while frequently stirring. Sprinkle the flour over the top, fold it into the pheasant and veggies, then add the Chardonnay, chicken stock, two cups at a time to achieve the consistency you want. (Less if you want a thick pot pie, more if you want it thinner in consistency). Bring to a boil.
Then place it all in a pie crust placed in a pie plate, covering with the pie crust top, sealing off all the edges as you would in baking a pie. Brush crust with a slightly beaten egg wash, then place in a 350 degree oven and bake for about 30-minutes or until the crust turns golden brown.