Combine above ingredients, warm over low heat in a sauce pan until brown sugar and butter have completely melted.

While above ingredients are heating in the sauce pan, cut pheasant meat into chunks that you can easily work onto kabob skewers.

After ingredients are fully dissolved in the sauce pan, REMOVE from heat and add the cut pheasant pieces. Stirring occasionally, let stand until marinade sufficiently cools to allow transfer of all meat and marinade to a sturdy Ziploc baggie. Place in refigertor overnight. Over night the butter and brown sugar will tend to solidify somewhat in the baggie, so before grilling, transfer meat and marinade again to sauce pan and gently warm the marinade only enough to return to a liquid state, BE CAREFUL NOT TO BEGIN COOKING THE MEAT.

Skewer the meat and grill over high heat for 3 minutes, turn meat once and grill for an additional 3 minutes. Do not exceed 6 minutes total grilling time