Sous Vide Pheasant

Bought a whole Pheasant from the butchers. De-boned it. 
Bagged the legs and cooked at 75c for 8hrs.
Bagged the breast and cooked at 64c for 60mins. The reason I cooked it at this temp was that I was also cooking a Rabbit saddle that I thought needed this a higher temp. 
It was good but would be better at a lower temp. 
Next time I'd cook the Rabbit at 60c for 45mins.
The Pheasant probably only needs 55c. 
I'll keep an eye out online for others ideas.
Afterwards I realised that I'd got the bags of leg and breast mixed up! The breast was dry and over cooked but the leg was very good!