Thread: Need advice on how to best cook a pheasant with out " ruining it" - again

If it is an old bird or I have made a bad shot and there is some rough flesh and broken skin, I have often made a batch of bechamel sauce and added boiled pheasant to it (boiled in just water with salt and ground pepper. then take the meat off the bones and cut up or shred), adding onions just on colour, diced carrot, some of the white part of leeks, heaps of parsley, chives and thyme...make the bechamel sauce thick...either have as is with good mashed tatties or make a pie of it using shortcrust savoury pastry...