Boiling water to pluck works good, also dipping the bird in hot parafine will remove the feathers. The feathers come off with the hardened parafine.
When I cook pheasants I use a trick I learned from Martha Stewart for turkeys. I wrap the bird in cheese cloth soaked in melted butter and bake the bird breast down, only turning it over at the very end to brown it. This gives you a much moister bird.
Steve

Approach life like you do a yellow light - RUN IT! (Gail T.)