pheasantly plucking

It turns out I actually *am* a pheasant plucker... (four of the bastards dressed and jointed for the Xmas season - mostly in the freezer now, but some is in a casserole dish for tonight.) Well, I say plucker, but I did it the quick nick, slit, and peel way to fillet them...

ETA- Pheasant casserole was very pleasant - made sure there were no hairs through the meat, fried it briefly in seasoned (salt, pepper, paprika, garlic) flour to seal it, then casseroled it in red wine and gravy with chopped garlic cloves, green pepper, red kidney beans, carrots, onion and sweet potato...