I was looking in a huge cook book that has details about nearly everything imaginable and it talks about hanging pheasants for days like it is no big deal before you butcher and eat them. It says to hand at least 3 days or until the tails feathers come out easy! No mention of temperature though. Anyone out there practice this?
Sounds interesting.
IMHO it would be much easier to clean them ASAP.
IMHO it would be much easier to clean them ASAP.
That’s what I have always done but I keep finding reference to hanging them for taste and tendernous. I’m curious about it. I would be interested in trying it later in the season when temps are cool. Sound kind of gross. I wonder if you are suppose to gut them first? Hopefully someone on the site has some info.
That’s what I have always done but I keep finding reference to hanging them for taste and tendernous. I’m curious about it. I would be interested in trying it later in the season when temps are cool. Sound kind of gross. I wonder if you are suppose to gut them first? Hopefully someone on the site has some info.
You are welcome to try it but I have this thing about uncleaned, unrefridgerated fowl. I imagine that you aren’t even supposed to gut the birds first? I carry a cooler with ice with me when I pheasant hunt if the weather is still fairly warm. I field dress the birds and get them right on ice. I would imagine that leaving the bird hang for several days would tender-up those thighs some. No thank you.
Eyehunter
You are welcome to try it but I have this thing about uncleaned, unrefridgerated fowl. I imagine that you aren’t even supposed to gut the birds first? I carry a cooler with ice with me when I pheasant hunt if the weather is still fairly warm. I field dress the birds and get them right on ice. I would imagine that leaving the bird hang for several days would tender-up those thighs some. No thank you.
Eyehunter
Aging meat has been around a long time and I have no doubt it can work. Hopefully I hear from someone who has tried it with birds to see what their results were.
Aging meat has been around a long time and I have no doubt it can work. Hopefully I hear from someone who has tried it with birds to see what their results were.
Mike
I think you are looking for a good case of cramps followed by the squirts if you eat a pheasant that was left to hang at room temp for any length of time. I guess it might work if the temp was below 40 degrees. hot food hot and cold food cold any thing in between and bacteria begins to multiply exponetially.
Dave
Mike
I think you are looking for a good case of cramps followed by the squirts if you eat a pheasant that was left to hang at room temp for any length of time. I guess it might work if the temp was below 40 degrees. hot food hot and cold food cold any thing in between and bacteria begins to multiply exponetially.
Dave
Believe me I know about handling food but there is way to much documentation on the subject to just say phooey. Again I am just wondering if any IDA members have tried it.
Anyone? It’s amazing how many negative responses I have seen on this subject for both deer and pheasant. Scary stuff for some I guess.
Believe me I know about handling food but there is way to much documentation on the subject to just say phooey. Again I am just wondering if any IDA members have tried it.
Anyone? It’s amazing how many negative responses I have seen on this subject for both deer and pheasant. Scary stuff for some I guess.
In England, they hang the pheasants by the neck until the neck gives way and the bird falls. They prefer the meat to be very gamey. When butchered the meat will have a green slimy tint to it. Basically the meat is near rotten when this happens, but like most anything and anywhere there are traditions to follow. Salmonella bacteria grows very rapidly when temperature is above 40 degrees as does e-coli. I would personally be extremely careful in attempting to age your pheasants. If you are experiancing meat that is tough, keep in mind that breast meat will cook much faster than the legs and thigh. Use a meat thermometer to check temp and take off heat when you are within 5 degrees of being done, the meat will continue to cook after being taken out. Again, the leg and thigh will take a bit longer and you will find the leg to be tough regardless of what you do.
In England, they hang the pheasants by the neck until the neck gives way and the bird falls. They prefer the meat to be very gamey. When butchered the meat will have a green slimy tint to it. Basically the meat is near rotten when this happens, but like most anything and anywhere there are traditions to follow. Salmonella bacteria grows very rapidly when temperature is above 40 degrees as does e-coli. I would personally be extremely careful in attempting to age your pheasants. If you are experiancing meat that is tough, keep in mind that breast meat will cook much faster than the legs and thigh. Use a meat thermometer to check temp and take off heat when you are within 5 degrees of being done, the meat will continue to cook after being taken out. Again, the leg and thigh will take a bit longer and you will find the leg to be tough regardless of what you do.
You guy’s think that Pheasant is tough that you have to hang it up? Are you nut’s? What do they say about leaving a chicken out?? I think it say’s not to 
Ever heard of a thing called Salmonella???? I think that would be my main issue. 
You guy’s think that Pheasant is tough that you have to hang it up? Are you nut’s? What do they say about leaving a chicken out?? I think it say’s not to
Ever heard of a thing called Salmonella???? I think that would be my main issue.
I have also heard of people hanging fowl untill the heads fall of but I sure as heck aint’ gonna tri dat cus ya might jist git yer self da poops. It just dosnt make sence to me. know Im all about aging my deer (he he he) 
but pheasant stink bad enough when you chean them.I dont know how a bird can tast so good and stink so bad when you clean them.
Later C
I have also heard of people hanging fowl untill the heads fall of but I sure as heck aint’ gonna tri dat cus ya might jist git yer self da poops. It just dosnt make sence to me. know Im all about aging my deer (he he he) but pheasant stink bad enough when you chean them.I dont know how a bird can tast so good and stink so bad when you clean them.
Later C
Quote:
I dont know how a bird can tast so good and stink so bad when you clean them.
Got that right Waller!
To avoid that I peel back the skin on the breast and FILLET each half breast with a good sharp fillet knife. Then I pop the leg bones out of their socket by bending them back, cut the feet off, pull the skin off the leg, and cut the leg off at the joint you just broke loose…you never have to open the body cavity at all and there is no wasted meat.
This works better than the ol’ stand on the wings and pull the feet as far as getting the breast meat clean and without the stink.
Quote:
I dont know how a bird can tast so good and stink so bad when you clean them.
Got that right Waller!
To avoid that I peel back the skin on the breast and FILLET each half breast with a good sharp fillet knife. Then I pop the leg bones out of their socket by bending them back, cut the feet off, pull the skin off the leg, and cut the leg off at the joint you just broke loose…you never have to open the body cavity at all and there is no wasted meat.
This works better than the ol’ stand on the wings and pull the feet as far as getting the breast meat clean and without the stink.
“In England, they hang the pheasants by the neck until the neck gives way and the bird falls. They prefer the meat to be very gamey. When butchered the meat will have a green slimy tint to it.”
Do we? There is a very traditional method of hanging, specifically pheasant, until it falls to enhance its gamey flavours, but I think as it went out with the stoneage,it could be a bit daft to make this generalisation. ie. Americans believe in the death penalty. Does anyone have more specific advice on gutting?
Cheers
“In England, they hang the pheasants by the neck until the neck gives way and the bird falls. They prefer the meat to be very gamey. When butchered the meat will have a green slimy tint to it.”
Do we? There is a very traditional method of hanging, specifically pheasant, until it falls to enhance its gamey flavours, but I think as it went out with the stoneage,it could be a bit daft to make this generalisation. ie. Americans believe in the death penalty. Does anyone have more specific advice on gutting?
Cheers
You can read about hanging/aging pheasants in the book “Pheasants of the Mind – A Hunters Search for a Mythic Bird” by the late Datus Proper. It’s a very good book on hunting pheasants with a pointing dog. Datus is very opinionated and a bit full of himself but if you can get past that it’s one of the best pheasant hunting books out there. He talks in some detail about hanging and cooking pheasant in one of the chapters of his book. I often think of trying this but I don’t have the guts to do it. I can age a steak for a few days in a fridge but hanging a bird isn’t something I’ve worked myself up to yet.
Clark
You can read about hanging/aging pheasants in the book “Pheasants of the Mind – A Hunters Search for a Mythic Bird” by the late Datus Proper. It’s a very good book on hunting pheasants with a pointing dog. Datus is very opinionated and a bit full of himself but if you can get past that it’s one of the best pheasant hunting books out there. He talks in some detail about hanging and cooking pheasant in one of the chapters of his book. I often think of trying this but I don’t have the guts to do it. I can age a steak for a few days in a fridge but hanging a bird isn’t something I’ve worked myself up to yet.
Clark
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