The pheasant was great. Seeing as they were wild birds I brined them to the longer end of the scale...about 7 hrs. I will decrease that as they tasted a little salty. I also used too much of that Greek seasoning- but not over the top too much. These are just tweaks I will try. I will also bake them a little longer on the low temp end of things.

On the other hand, I may just give the remaining birds to my Austrian chef friend to cook. Yeah, I will only get two birds back out of 6 but they will be delicious.