“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