Pheasant boneless and skinless?

I've had some luck brining in a 50/50 mix of water and soy sauce. Any brine will work, I was just hoping the soy would cover the gaminess. The soy flavor didn't really come through.
Usual mixture is about a cup of kosher salt per gallon of water.
Main thing is don't overcook it!! If they're wild birds you can get by with a slightly lower internal temp, say 155 or so. But if they're farm raised you really should take them to 165 to be safe. As for wood, pheasant will stand up to stronger woods like hickory just fine, since it has a pretty strong flavor itself. Good luck and let us know how they turn out!

The Breast look good , were they dry or gamey ? What brine did you use . ..