Put 2 tablespoons of butter in a saucepan and heat 'till melted. Add to butter: garlic, ginger, cayenne pepper, and shallots. Saute for about 3 minuets, then add chicken stock, dry white wine, and plum preserves. Remove from heat. Marinade pheasants in above mixture for 1-4 hours. Cook the birds over a wood fired grill, (cherry wood is my favorite). While the birds are grilling, simmer the marinade 'till it is reduced by 50%. Slice the breasts and serve with the sauce you just made. Serve this with some wild rice and asparagus, and I guarantee you will have one of the best meals you have ever put into your mouth!