Combine marinade ingredients. Place pheasant pieces in a ceramic, plastic or glass dish and pour marinade over. Cover and refrigerate, turning occasionally. Marinate for 6 – 12 hours. To cook, remove leg/thigh sections and place in a well-oiled baking dish. Pour marinade over. Cover with foil and bake in a 375 degree oven for 1 hour. Add breast pieces, cover and bake for 20 minutes more or until pheasant breast pieces are just cooked. To serve, arrange pheasant pieces on plates and drizzle vinaigrette over.

In a food processor or blender, process pecan pieces, garlic, basil, lemon and a few tablespoons of the olive oil until it forms a paste. Add parmesan cheese and vinegar. Pulse to blend. While motor is running, add remaining oil in a thin stream until emulsified. Season with salt and pepper.