Here is one my Grandmother taughts us, and it works with any bird, but is recomended for an older one especially.
Debone the meat, (and de shot too!) cut into pieces how you like. Dredge in flour (I like to season the meat first, and the flour too)
Brown the meat in a heavy skillet, in real butter, about 3 min per side on med. heat.
Pour in enough milk to half submerge the pieces of meat. Cover and simmer on low heat for 45 min to an hour.
Prepare fresh biscuts while the pheasant is simmering.
The milk will have becaome a wonderfull gravy or sauce thickend by the flour on the meat. Serve both over split biscuts.
This is a wonderful breakfast before hunting pheasants by the way
Best regards, Kirk