How do you pull birds then?
Show em round the old archive?
That, "old chap", is none of your business, although, in the best time-honoured traditions of Susanistimo's literalism, I will nevertheless tell you that I have today enjoyed a wonderful piece of locally shot pheasant with another equally delightful ditto of locally shot partridge for lunch - and the way in which I "pulled" those two birds was to purchase them from the butchery in my excellent local farm shop; the 1997 Chinon
Les Cornuelles that accompanied them didn't exactly undermine the pleasure, either, although I "pulled" that from Frank Ward wines which is based not so far from you in Kent (Deal, specifically)...
"A bird in the hand is worth two in the bush", so the old cliché goes; two birds of that quality in the oven is worth a whole lot more that that, in my 'umble opinion...
Best,
Alistair