People ask me: "Dave, what do you do with all of those cocks you shoot?" Well, I give some to Bill Mixer, some to Jason Veggie-Burger. But the rest I eat. I like to cook them without ever freezing them. Pheasant piccata is easy to make. You need butter, white wine, capers, and lemon for the sauce. Pound the pheasant out into thin cutlets, then fry in bread crumbs. I put the whole dish over stuffing and baked it for 30 minutes in the oven. Cover it to keep it moist. Don't disappoint me. Don't screw this up.