Winter is the ideal time to cook game meat. Its earthy flavor can either be highlighted or diminished depending on your tastes and preferences. One game meat, pheasant, is a French delicacy, and it can be prepared in a number of ways. Braising it for several hours will soften the meat, roasting it will provide delectable crispy skin and rendered fat to make gravy, but baking it in cream brings you the best of both worlds. The cream seeps into the meat, and it melts in your mouth. Garlic and onion perfectly season and infuse the gravy. A hint of thyme highlights the distinct flavor of the bird. Sit back, pour a glass of wine, and take a trip to the French countryside with this simple farm dinner.