If you don't mind a wine sauce braised pheasant legs/thighs are quite good. I believe this is the recipe I tried although I didn't copy it word for word. Some tasting and adjusting goes a ways towards making it suit your taste. I believe I added a corn starch slurry to thicken it for gravy at the end.
A recipe for braised pheasant with mushrooms and herbs. This recipe uses pheasant thighs, but wild turkey thighs work well, too.
honest-food.net
Better if you can pull the tendons out when you take the lower leg off, although that method is hit and miss for me. Some forceps and a couple minutes after cooking gets them anyway as the meat pulls back with the slow cooking process.
It's not a hard recipe to prepare, and the little extra work in picking the meat off the remaining tendons is worth it for the flavor IMO.