To diminish the game taste, trim as much fat as possible before cooking. Wild game also can be soaked in a cold water solution prepared with one tablespoon salt per quart of cold water, or one cup vinegar per quart of cold water. Using a meat thermometer is the best way to tell if meats and poultry is cooked. 180 degrees F. Pheasant, young, whole, about 2 lbs. 160 degrees F. Quail, whole 425 degrees F. 20 min.
Juices run clear.
The carcass of the bird is moist and full of nutrients, which makes it ideal for bacterial growth. Placing stuffing in the cavity of the carcass protects microbes that may be present from hot oven air, which can destroy the potentially harmful bacteria. A stuffed bird also requires a longer cooking time. To be safe and speed cooking, bake stuffing separately in a casserole or baking pan, covered. Older birds and also birds that have been skinned can dry out during baking.