Pheasant from the oven. Help needed

Hello all,

I had pheasant some time ago for the first time and it was awesome.

Now I want to recreate it for some friends but I want to make as special as I had. The pheasant I had was not baked but prepared in a big green egg. Because of this the meat was still completly red but buttery soft.

Is it possible to make this at home in a conventional oven? If so, does someone have some tips for me?

submitted by /u/Dongilles
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