A quick roll through a hot, oiled skillet with a tiny pinch of salt makes a tasty treat while you wait for the rest of the bird to cook. Step 2. Yet another French dish with pheasant, this one with apples, brandy and cream. Add flour and whisk to form a paste. Heat the oil in a fryer or pot to 360. Bring to a boil, let boil for 1/2 hour and drain water.