Capri brings pheasants from the hunt to Double P Ranch Chef David Hawley, who prepares a guest favorite: Pheasant Marsala. He brines the pheasant (which makes it more tender), flattens the breasts with a mallet, breads with a homemade herbed breading, sears the filets, creates the marsala wine pan sauce with mushrooms and serves with potato puree and asparagus.