Here is my wifes recipe for pheasant and/or Hungarian Partridge that is a winner. Enjoy:
Preheat oven at 375º F

Place frozen pheasant ( quail, partridges) in baking dish

Cover the pheasant half way with water and add one beef and one chicken bouillon cube (large size or double the small ones).

Pepper well and salt slightly, use 2 to 3 pinches of sweet basil (depending on the number
of birds), 1 pinch of ginger, 2 pinches of dried parsley, 2 to 3 pinches of fines herbs, 2 to
3 pinches of Bon Appetite, 1 pinch of tarragon, 1 small whole clove. Cut up one small
clove of garlic and one small yellow onion.

Cover the dish and bake at 375 for 2 hours. Reduce heat to 325 for one hour. Baste
every 30 minutes after the first hour. Make sure birds are not dry, if water level goes
below one inch add more water.

Gravy: Make a flour and water mixture in a small bowl. About 2 tablespoons of flour and
1/3 C. of cold water. Stir and put into a pan and then add about one cup of boiled potato
water to a pan along with about 2/3 Cup of broth from birds. Boil slowly. Pepper.
Should thicken up after boiled.

Potatoes: Boil red potatoes and drain after using the water in the gravy mixture. Add 1/3
pat of Cream cheese (NOT reduced fat), 1 large tablespoon of sour cream, pepper and salt and whip with a mixer.

Best regards, Starcharvski