this is a chicken recipe but might work for pheasant.

6-boneless skinless breasts
3-bell peppers, color does not matter but i like to use 1 red 1green and 1 yellow or orange
2 cups cream half or half and half
2 cubs Salsa Ranch dressing
6servings white or brown rice

put breasts in 9X13 glass pan

seed and chop the bell peppers and put over breasts

mix the cream and ranch together you can also use 1 cup cream to 3 cups salsa ranch

pour mixture over breasts and peppers
place in oven for 1 hour at 350

cook rice according to directions on container

put cooked rice on plate breast on rice cover with the bell peppers and mixture from pan and enjoy

left overs can be cut up and everything thrown in to a big bowl and used to make burritos