With all due respect, you would be surprised at the variety and levels of pesticides and herbacides that remain in the skin of a pheasant.
Wild pheasants are pretty much agriculture dependant in the US, and as a result end up with whatever was applied to the ground and crops during their lives.
You can eliminate ALMOST all of the evil by simply removing the skin and fat from the birds. This is recommended by several state DNR departments in pheasant hunting states.
Sadly, you may want to limit the amount consumed by very young children, and pregnant, or nursing mothers, for the same reason.
I used to pluck pheasants. I skin them now, and wish for the way things were. I've been told mercury levels are up in ruffed grouse, but, there is damn little fat on a grouse, and I still pluck and stuff a few for roasting each year.
The best stuffing is made from chopped woodcock breast and thighs, but, I haven't seen enough of the little fellows to do this for several years.
More wishing for the way things used to be.
Best,
Ted
