I have used a dry brine technique with ducks, geese, and pheasants.
Mix salt and brown sugar in equal portions. Add black pepper.
Rub on the meat. Place in the refrigerator for several hours. The sugar and salt absorbs into the meat and the pepper deposits on the surface.
I use a Kosher salt (it is thicker with big crystals) dissolved in water with pheasant breasts. I soak it for at least four hours then I smoke them on the pellet grill. Great snack right out of the fridge!