1. Start by cleaning off any dirt and debris from the feathers and skin of the pheasant with a damp paper towel, being careful not to wet the feathers too much so that they are not ruined.
2. Soak the feathers of the pheasant in cold salted water for several minutes to remove any oil-based stains.
3. Carefully scrape off any remaining dirt or grit from the feathers with a soft toothbrush. Do not use a metal brush as it can harm the feathers.
4. Place the bird in a sink and rinse it off with cool water, taking care to make sure all of the salt is washed away.
5. Place the pheasant in a large bowl or pot and cover it with cold water.
6. Bring the water to a boil and cook the pheasant for 30 minutes.
7. Drain the hot water from the bird and remove the feathers.
8. Clean the pheasant’s skin with a damp cloth.
9. Wipe away any blood or dirt around the internal organs of the pheasant.
10. Using a sharp knife, trim off any remaining fat.
11. Place the pheasant in a plastic bag and refrigerate until ready to cook.