Old pheasants make great bratwurst.
Breasts, wings, thighs.
Smoke the carcass, boil them down. Pick the meat, strain the broth, discard the rest.

99% of the public only want the crown.
Kind of a waste publishing decades of recipes that will never get made. Not worth the work.
Real ruffed grouse Marsala over fresh linguini.

[Linked Image from i.imgur.com]

Out there doing it best I can.