My mother used to do this with pheasant - cut it up similar to a chicken and prep as for chicken (seasoned flour with lots of garlic powder and s & p), brown in fat in a cast iron skillet. After all is browned, she covered it and bake it in the oven - adding just a little stock. Remove the pieces and make a gravy. It was just delicious.
I've fried it like chicken and not done the oven step and it's wonderful. But, to do it this way you almost have to use clarified butter, so you can cook it longer with no burning.
Below is an excerpt from a recipe from Epicurious which is similar to how my mom did it. (the method, not the caramelized onions -altho they sound delicious! - and the apples)
"
Braise pheasant:
In very large Dutch oven over moderately high heat, heat olive oil until hot but not smoking. Remove pheasant pieces from marinade, scraping off excess, and sprinkle with salt and 1/2 teaspoon pepper. Working in batches, sear pheasant pieces until well browned, about 5 minutes per side. Transfer to paper towel-lined platter to drain.
Preheat oven to 325°F. Skim off all but 1 tablespoon oil from pan, leaving browned bits at bottom, and set pan over moderately low heat. Add butter and heat until melted. Stir in onions, bay leaf, fennel seeds, salt, remaining 1/2 teaspoon pepper, and sugar. Cook, stirring occasionally, until onions are well caramelized, 30 to 40 minutes.
Return pheasant to pot. Add chicken broth, cider, and wine. (Liquid should cover half of pheasant pieces. Add more chicken broth if necessary.) Raise heat to high and bring liquid to simmer. Add apples, cover, and transfer pot to oven. Braise, turning pheasant pieces occasionally, until meat is cooked through and tender, 45 minutes to 1 hour. "
Oh Maryann, I so loved phesant growing up. Good luck, you're going to love it. Be sure to make gravy and mashed potatoes - Roy (OOOOPS, I mean Ron)
and your dad will think they are in heaven!