Grilled pheasant last night
One of my favorite ways to prepare pheasant (any other game bird or even chicken will also work) is to filet the breast and cut in strips about 3/4" wide. You may spce up the strips as you like while they wait to cook.
Heat a well-seasoned iron skillet with either olive oil or Pam (olive oil flavor the best IMO) until the oil begins to smoke slightly. Put on the strips. You may want to cover the pan with a piece of alumifoil to control splatters, although there really isn't that much. When the strips are grilled on the first side to your satisfaction (I like mine browned), turn them and apply salsa or chile verde sauce (my favorite!) across the strips. Cover with foil. Cook a minute or so and turn off the burner. Put skillet on trivet or wooden cutting board and take to table.
My wife likes to cut up the strips and put them on one of her world-beating green salads. My preference is to lightly grill some blue-corn tortillas while the strips are cooking and roll them up, with the sauce, in the hot, grilled tortillas.
This is an easy, quick meal with super-fast clean-up. Don't taste too bad, either!