Roast Pheasant

First, create a brine with apple cider and salt, with a ration of 16:1, for example 4 cups juice and 1/4 cup salt. Add a few fresh sprigs of thyme as well
Next, let pheasant(s) sit in brine in fridge for 4-6 hours
After brining, drain fluid, pat dry, and heat skillet to sear, using goose fat/butter and rotate pheasant until all skin is seared golden brown; Alternatively, you can cook the pheasant at high temperature (e.g. 400F) until golden brown, then flip bird, maybe 10-15 minutes each side
Chop the carrots, celery and mushrooms, and place in cast iron dutch oven. Place seared pheasant(s) on top of veggies, place thermometer in thickest part, and replace lid. Bake at 300-325F until internal temperature registers 165F.
Cool, drain off fat, carve and serve with vegetables