I love pheasant but have to find the ideal way to cook it. A classic French way is to braise it with endive, which I have done many times. The meat comes out great but the skin is awful. Roasting gives it great skin and better overall flavor but it's harder to keep the meat moist.
The legs have very tough tendons in them, like a turkey. I once used pliers to pluck those out of a raw bird before I roasted it. Very difficult and waste of time.