Braised Pheasant Legs with Morel Sauce

Revisiting an old favorite here. When he came home from hunting pheasants in Montana, my Grandfather always requested my grandmother make her pheasant breasts cooked in golden mushroom soup. Besides being freaking delicious, this is a great primer on cooking with pheasant legs, which are the best for slow-cooking. The trick to getting making other love the legs is to pay extra attention to the bottom portion of the legs after they're cooked and cooled, removing the pin bones as you'd see in a turkey and some other poultry. Link to the full version of the recipe in comments.