best way to cook pheasant
As for the bbs, you should be able to see the hole made by the bb and there is often feathers pulled into the meat to make it easier to see.
I'm guessing that you have 2 whole birds considering that is how they typically get cleaned at a game farm. Season whole bird well with some sort of Cajun, southwest or similar seasoning and salt. Let sit for a few hours or over night. Light a charcoal grill. Shove all the charcoal to one side. Place a handful of woodchips on the charcoal. Lay pheasant over fire with breast towards coals, legs away. Flip over after about 5 mins (look for some grill marks and a little charring). Add another handful of woodchips. After grill marks are on other side move bird to other (cool) side of the grill. Keep breast side towards coals. Add another handful of woodchips and let cook another 1/2 hr or so. Remove from grill and cover with foil for 10-20 mins and allow to rest.
If breast filets are removed, season with salt and pepper. Lay directly on a nuclear hot grill grate for not more than 1 minute per side (you only want some charring, not fully cooked). Make a tray with aluminum foil with about 1" sides and large enough to hold however many breasts you are cooking. Add 1-2 pats of butter for each breast and about 1/2" layer of either BBQ sauce or picante sauce. Reduce grill heat to medium and place partially cooked breast in tray on grill. Cook 10-15 minutes until cooked through. Flip once and spoon sauce over breasts 2-3 times while cooking. Serve on a toasted bun as a sandwich.
Leg and thigh portions are good brined and thoroughly smoked and eaten cold or in a soup.
Another option for the breats is slit a pocket in them and stuff with a apple pecan dressing and bake.
I have heard of people making Jalepeno poppers with them, but I have never tried that before. Sounds really good.
I really like the idea of a homemade cream soup with some cooked pieces added. Like Brocoli cheese or Leek and potato. In a bread bowl..... Oh man.
Man, now I have to go find some pheasant.