A rooster pheasant with a long tail walking in tall golden grass

How to Clean and Cook a Pheasant

Quick answer: Cool the bird fast, then pluck or skin it and take out the insides. Rinse it, keep it cold, and cook it until a food thermometer reads 165 degrees F in the thickest part. Check your state rules about what part of the bird must stay on while you carry it home.

Facts up front

USDA says to cook all poultry to 165 degrees F, checked with a food thermometer. (USDA FSIS)
In Iowa, a foot, a feathered wing, or a feathered head must stay on the bird when you move it. (Iowa DNR rules)
In Kansas, a foot, feathers, or some part that shows if it is male must stay on the bird for transport. (KDWP)

Step 1: Keep it cool

Let the bird cool in the air or in a cooler. Do not leave it in a warm car. Wash your hands after you touch raw birds.

Step 2: Pluck or skin

Plucking keeps the skin, which keeps the meat moist. Skinning is faster. Pull the feathers out in small bunches. Or cut the skin at the breast and peel it off.

Step 3: Take out the insides

Cut a small opening below the breast. Pull out the insides. Rinse the bird with cold water. Look for pellets and take them out. Keep one foot or wing on until you are home if your state says so.

An old black and white photo of a plucked bird tied up and ready to roast — A bird plucked, tied, and ready to roast. This is an old public domain photo. Photo: William Richardson, public domain, via Wikimedia Commons.

Step 4: Cook it

Pheasant has very little fat, so it can dry out. Many cooks wrap it in bacon, cook it slowly in a pot, or roast it with a cover. Use a food thermometer. It is done at 165 degrees F. (USDA FSIS)

Easy roast idea

Rub the bird with butter, salt, and pepper.
Put an apple and onion inside for flavor.
Cover with foil and roast.
Check the thigh and breast with a thermometer until it reads 165 degrees F.

Rules change every year. Always read your state wildlife agency rules before you hunt.

FAQ

What temperature should pheasant be cooked to?

Cook it to 165 degrees F. That is the USDA safe temperature for all poultry.

Should I pluck or skin a pheasant?

Plucking keeps the skin on and the meat moist. Skinning is faster. Both are fine.

Do I have to leave a wing or foot on the bird?

Many states say yes while you carry it. Iowa and Kansas both have this rule.