Nice pheasant there, Dunc!I subscribe to the "wings on the ground" method of field dressing pheasant. Just lay him on his back with his wings spread out. Maybe on a tarp, maybe on some cardboard. Something you can roll up afterwards and toss out. Step on his wings but cinching your feet up tight against the body. Grasp both legs together and stand back up, pulling the legs steadily as you bring them up to your chest.You end up with just the wings, rib cage and breast on the floor and everything else - head, organs, skin, feathers, etc - attached to the legs you are holding.Pick up the breast, drop what you aren't using.Then you only need to cut off the wings, legs if you want them.Separate the meat from the empty rib cage, depending if you are pulling it or making soup or what have you.