Is rare pheasant safe?
Generally speaking you can serve pheasant a little pink, but not as rare as you can duck. This is more a textural thing than a safety thing though, I believe. Pheasant is quite lean so cooking it completely makes it very dry.  Cooking any meat anything less than well done is technically 'risky'; you have to weigh the risk with having an enjoyable meal.

Incidentally, pork is generally considered safe to serve a little 'blushed' these days, provided it's from a reputable source.