We had a similar dilemma last week.
I had 2 pheasants and 3 of us eating. I chose the 3 nicest breast fillets (skinned) and the 3 chunkiest thighs. Everything else went into a saucepan with onion and carrot and got boiled down to make a lovely stock.
2/3 of the stock got put in a pan with dried ceps, chopped shallot, red wine and a splash of creme de cassis. Boiled down, strained, put back in the pan with some redcurrant jelly…and wait
1/3 put in a pan with a couple of finely chopped leeks and white wine/ Noilly Prat. Simmer till leeks are soft and the moisture is reduced.
Then gently pan fry the legs in butter and add the breasts a good bit later. When they’re almost done but still moist, take out the pheasant and rest it in a warm place. Add some of the juices to the red wine sauce to give a bit of polish and reduce it to a nice pouring consistency, bung some double cream into the leeks and add lots of Saxa ground white pepper (a seriously underrated condiment) then spoon this onto the plates. Place the pheasant pieces on top and pour over the red wine and mushroom sauce. Serve with sauteed potatoes and something like boiled French beans tossed in garlic butter.
Serve with a red wine that’s a bit more than your everyday plonk and thank me later.
If you haven’t got some of those ingredients, substitute away; it won’t spoil the experience. Leeks, wine, cream and mushrooms of some sort are the essentials. Works well with duck. If you use a stock cube don’t use too much as it gets salty quickly.