On hanging pheasants

Huh.

So much to learn. :)


I've just field dressed deer, hung them in the shed, skinned them, and depending on how much energy I used up, quartered and then processed the quarters in the kitchen...up to an entire week later, depending on the weather.

I about killed myself one hunt and took a while to get my health back, and then we had a deep, HARD, freeze. I had two deersickles hanging around for at least 10 days.

Aside from specific cuts, flavor and taste was never much of an issue. But then, venison is my red meat for the year.

different strokes, I'd guess.


EDIT: duh...to the OP's point: I field dress pheasants, ducks, rabbits, the very few grouse I've shot...immediately. I skin the rabbits in field, immediately--after having seen fleas jump into the snow one hunt. :( There's nothing in the viscera that I want as a flavoring in my meat.
 
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If it isn't good on the rack, (in the field), it never is! Just because it doesn't kill you is not meant it's better for you. I will regard the treatment, golf club inspired embelished garnishments, funny little vege's, marinating the same. I am intrigued by hanging game, and have seen it in Europe. Flies all over it, barely cooled. When I am in Mexico, I'll send you a mess of plucked and hung prickley pears that were at the farmers market there, to serve up on the side for your hung meat. Make mine game lightly sauted in butter, when I get to camp.
 
I've tried hanging lightly shot birds with guts in. While it did tender the birds up, I didn't like taste imparted to the meat. I get the same tenderization by placing skinned, gutted and dried birds in the fridge for a few days in a ziplock bag. They become more tender as the meat breaks down, and don't have the 'gut' taste that hanging fully feathered birds does.
 
Got my single bird from my NE opener trip hanging in the garage. Plan to prep him a different way too. Maybe pluck, gut, and slow roast him in broth and veggies in a crock pot.
 
I may give the hanging a try on a few birds this year, Mrs. CO_Weimar may not like the idea. ;-)

We are big fans of the crock pot. Also, big fans of pheasant pie! We supply the birds and my mom supplies pheasant pie! My wife and I will eat pheasant pie for breakfast, lunch and dinner. We race to get home from work to get the last piece!
 
If you hang the birds I would really suggest your roast them rather than crock pot/braise or stew.

Most people wont usually roast a pheasant because it gets too tough and dry.
The hanging is what helps remedy that.
 
So just cleaned a bird a shot Thurs morning that has been hanging in my 55 degree cellar.

As soon as I cut it open I got that smell I hadn't had since I was a kid and helped my mom clean dad's pheasants. Not bad gut smell, just different. The meat has an aroma as well but not bad either.

Going to roast it up tomorrow or Thursday and will report back. I'm thinking roasted Brussels sprouts, wild rice and a crisp sauvignon blanc to wash it down. ;)
 
AtTheMurph said:
So just cleaned a bird a shot Thurs morning that has been hanging in my 55 degree cellar.

As soon as I cut it open I got that smell I hadn't had since I was a kid and helped my mom clean dad's pheasants. Not bad gut smell, just different. The meat has an aroma as well but not bad either.

Going to roast it up tomorrow or Thursday and will report back. I'm thinking roasted Brussels sprouts, wild rice and a crisp sauvignon blanc to wash it down. ;)
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Sounds like my kind of meal.:cheers: Brining the birds before roasting also helps to make for a moist roasted bird.
 
AtTheMurph said:
So just cleaned a bird a shot Thurs morning that has been hanging in my 55 degree cellar.

As soon as I cut it open I got that smell I hadn't had since I was a kid and helped my mom clean dad's pheasants. Not bad gut smell, just different. The meat has an aroma as well but not bad either.

Going to roast it up tomorrow or Thursday and will report back. I'm thinking roasted Brussels sprouts, wild rice and a crisp sauvignon blanc to wash it down. ;)
Click to expand...

Give your wife your password, to let us know?;)
 
You guys are to much. :D Theres a better chance of getting lead poisoning from a pheasant than getting sick from a properly aged bird.:thumbsup:
 
if the birds not gut shot youre ok to hang it. if it is.....clean it right away. I have found that 3 days is the magic number to hang a well placed shot bird.
 
Just had a delicious pheasant breast meal from a bird that I hung for a week in the garage (because it was cool to cold the whole time).
 
I hang most of the birds I shoot if I'll be home in a day or two. I've hung quail, pheasants, and chukars and think it improves the flavor on all of them. I only do it if it's 40 degrees or cooler though.

I did get an earful from my GF the first time she pulled in the garage saw a bunch of birds hanging from the ceiling. :p She's okay with it now.

Not to hijack the thread but I would love to hear any tips on plucking. I've never roasted a pheasant because I've never been able to keep the skin on. Every time I start to pluck I tear the skin.
 
quail hound said:
Sounds like my kind of meal.:cheers: Brining the birds before roasting also helps to make for a moist roasted bird.
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That's a good idea. I think I'll brine it, roast it without much addition and get that true pheasant flavor.

One thing I did notice is the meat is softer than a fresh bird. No color difference that I could tell.

For anyone that's squeamish about a hung bird and getting sick, my dad used to hang birds for for over a week in a metal shed in my backyard. Even on a cold day it would warm up in that because of the sun. I am sure it would hit 65-70 degrees inside.

Never a problem. Dad also ran a restaurant for 45 years so he was well aware of food handling.
 
Hobie1026 said:
I hang most of the birds I shoot if I'll be home in a day or two. I've hung quail, pheasants, and chukars and think it improves the flavor on all of them. I only do it if it's 40 degrees or cooler though.

I did get an earful from my GF the first time she pulled in the garage saw a bunch of birds hanging from the ceiling. :p She's okay with it now.

Not to hijack the thread but I would love to hear any tips on plucking. I've never roasted a pheasant because I've never been able to keep the skin on. Every time I start to pluck I tear the skin.
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Slow and only take a few feathers and use a quick wrist move is how I do it. Hard to describe the action but you'll learn through trial and error. I do still tear the skin so maybe I'm messed up!
 
AtTheMurph said:
Slow and only take a few feathers and use a quick wrist move is how I do it. Hard to describe the action but you'll learn through trial and error. I do still tear the skin so maybe I'm messed up!
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Thanks Murph! If the hunting gods smile on me this weekend I'll give it a try. The times I tried it I grabbed a handful of feathers from the breast and yanked straight up. I can state with authority that method doesn't work...
 
Hobie1026 said:
I hang most of the birds I shoot if I'll be home in a day or two. I've hung quail, pheasants, and chukars and think it improves the flavor on all of them. I only do it if it's 40 degrees or cooler though.

I did get an earful from my GF the first time she pulled in the garage saw a bunch of birds hanging from the ceiling. :p She's okay with it now.

Not to hijack the thread but I would love to hear any tips on plucking. I've never roasted a pheasant because I've never been able to keep the skin on. Every time I start to pluck I tear the skin.
Click to expand...

Never have found a secret except patience. Take your time and only pluck one or two feathers at a time, use your other hand to hold the skin down around shot holes and tears. Don't give up if you have a small tear, just keep at it. The first pheasant I successfuly plucked probably took me 45mins to complete, I'm a little faster now though.
 
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