Fully thaw pheasant and rub all sides liberally with mix of 1 Tbsp of each of the following: finely minced fresh rosemary, finely minced fresh sage, kosher salt, and freshly cracked black pepper. Allow to dry brine in fridge anywhere from 8 to 24 hours.
Pull pheasant 1 hour prior to roasting to bring to room temperature. Truss the bird. You can put ice packs on breasts to cool them while legs come closer to room temp. Preheat the oven to 400 degrees Fahrenheit when ready to roast.
In a large cast-iron skillet, assemble a square of cinnamon sticks so the pheasant can rest breast-side-up. Place the pheasant on the cinnamon sticks, and roast for 15 minutes at 400 degrees. Remove and coat with olive oil while turning the oven down to 325. Allow the oven 10 minutes to get to 325. Return the pheasant to the oven.
Roast the pheasant for 35-50 minutes, or until the internal temp of breasts read 160 and legs are around 170-180. Pull when ideal internal temps are met and cover with aluminum foil while assembling glaze.
To make the glaze, add shallots and garlic to the skillet that was used to roast pheasant. Toss cinnamon sticks unless you want to keep them for cinnamon flavor in glaze. Stir for a couple of minutes then add 2 cups chicken stock, 1 cup apple cider, 4 Tbsp honey, 3 Tbsp Hot Pepper Bacon Jam, and 1 tsp kosher salt. Turn heat to medium-high and simmer for 15 minutes.
Turn off heat after 15 minutes and remove from the burner. Allow the glaze 5 minutes to cool. If needed, you can add cornstarch slurry until it reaches your desired consistency.
Apply the glaze to the whole pheasant or to individual pieces after it’s carved. Serve and enjoy!