AtTheMurph
Well-known member
https://honest-food.net/on-hanging-pheasants-2/
Please try it. It makes me shudder to think that none of you knows what real, aged pheasant tastes like.
No more dry as the Sahara breasts. No more flavor less meat.
Do yourself and anyone else who is going to eat pheasant with you and follow his advice. I hang my pheasants anywhere from 3-7 days depending on the temperature outside (in garage) or 4 days in my wine cellar (55 degrees) but wife doesn't like me to do that. She doesn't go in there often so I sneak them in on occasion but if she walks into a dead pheasant in the dark I hear about it.
And you don't have to pluck after hanging but if you take the time to hunt you should set some time to treat the birds like they should be treated.
Please try it. It makes me shudder to think that none of you knows what real, aged pheasant tastes like.
No more dry as the Sahara breasts. No more flavor less meat.
Do yourself and anyone else who is going to eat pheasant with you and follow his advice. I hang my pheasants anywhere from 3-7 days depending on the temperature outside (in garage) or 4 days in my wine cellar (55 degrees) but wife doesn't like me to do that. She doesn't go in there often so I sneak them in on occasion but if she walks into a dead pheasant in the dark I hear about it.
And you don't have to pluck after hanging but if you take the time to hunt you should set some time to treat the birds like they should be treated.