Stuffed Pheasant breasts, a real delicacy.
Cooking game birds, including pheasants, is somewhat different from cooking other meats. Keep in mind that pheasants don't have nearly the same amount of fat as conventional chickens, so make sure the birds do not dry out. Because of their gamy flavor you won't need heavy seasoning. Some describe its taste as between chicken and venison. Some connoisseurs prefer hens to cocks, as they claim hens are more flavoursome and moist.
In addition to the wines mentioned in our food pairing table you might consider a Pinot Noir, a French Bandol, or a Cabernet Sauvignon from Chile.