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Nice. Ah, the joys of plucking and drawing. After you've hung them, naturally. Pheasants will knocking on a bit this time of year. BBQ could end up pretty tough and dry. Second option sounds better.
That's basically what I did for saturday lunch with a brace, browned in butter, lid on and roast for 40 mins, remove and finished juices with flambe brandy, cream, pour over carved birds and top with sauteed apple rings. Pheasant a la Normande. (Two Fat Ladies). Was epic.
Lucky dogs, I'd be brochetting that heart like nobodys biz.
Olly398
@dancing james
One pheasant will be marinated with spices and yoghurt to then be barbecued
Other will be a slow pot roast, the juices will then be reduced down with sherry and finished with cream.
Heart will probably go to the dogs.