After defrosting the bird in the vacuum bag, you must de-bone it. One whole pheasant makes enough meat for my family of 4, when eating it with fried rice.
I choose to use all of the meat, including leg and thigh meat.
I cut all the meat into small 1" x 1/2" chunks. Cutting it into chunks helps to look over the meat for any pellets that may have been missed during the cleaning process.
Then toss the pheasant chunks in corn starch.
Pan fry the coated chunks in a non-stick skillet with vegetable oil in it. Make sure to cook on medium high heat, and for chunks of this size it should only take about 10 minutes to cook thoroughly.
Once the pheasant is cooked completely, add about 3 tablespoons of General Tso's (or General Tao's) sauce along with a 1/4 cup of peanuts for flavor and texture.
I prefer to eat mine with a light drizzle of Sriracha hot sauce. It is a really simple use of this flavorful bird and not only does my wife like it, so do my kids.