Well done Leon - good job! Nice looking hen pheasant there too!
Couple of tips mate...
1) If you are going to breast, you don't have to pluck - just pinch the skin away from the flesh, make a slit and pull the skin (complete with feathers) away from the breast
2) Once you have removed the breast meat, check for shot where those two marks are along the breast bone (they often hit the breast bone and stop - you can bite on one later when cooked which isn't great).
Nice looking hen pheasant there - one of this years I'd say from her size
How are you planning to cook her?
Red