Best pheasant I ever made was pretty simple. I skinned the bird, then cut up an onion and an apple into small cubes (minced?). Stuffed the bird with these, then layed 4 strips of uncooked bacon over the top of the bird. Cooked it all in a covered roast pan at 350, for about an hour. tasted great, and the stuffing was almost like a sweet apple sauce.
