Is it safe to cook pheasant medium? Am I right in thinking it's safe to cook pheasant breast medium so its a little pink?

If so why is this different from chicken?
According to Canada's Safe internal cooking temperatures article, game birds including pheasant should be cooked to an internal temperature as follows:


Whole 82°C (180°F)
Breasts and roasts    74°C (165°F)
Thighs, wings 74°C (165°F)
Stuffing (cooked alone or in bird)    74°C (165°F)


These temperatures will be decidedly not pink (except possibly around the bones), but will maximize the safety of eating game.