You can often salvage freezer-burned pheasant by laying bacon strips across the breast and legs, then grilling over charcoal. Sprinkle the bird with rosemary. Use the indirect method--coals along the sides of the grill. Place the bird on a chicken rack in a metal pan, with at least 1/4" of water and red wine beneath. Add more liquid as needed during cooking. Don't let the pan dry out and burn. The drippings blended into the wine mix will make a fine sauce. If too much liquid's left when the pheasant is cooked, put the drip pan on the range and reduce.
