DIRECTIONS:

1. Cut the legs and breasts off the pheasant, salt and pepper liberally and put in a ziplock bag with the crushed garlic. Refrigerate over night. Reserve the carcass for making pheasant demi-glace.

2. Place the legs in the oven at 350 f for 2 1/2 hours or until the leg meat shrinks back from the ankle joint. 

3. Saute the pheasant breasts (skin side down) until the skin browns. Turn and quickly sear the meat side. Remove from heat and put in the oven for 5 minutes. Remove the legs from the oven and saute in the pan that was used for the breasts for 5 minutes. Remove both the legs and the breasts from the heat and serve.

4. Heat the pheasant demi-glace and spoon over the pheasant.