I wish I could have recorded a shot of a rooster but it just did not work out for us. We ended the weekend sore achy feet and one expensive rooster! I have it hanging to "age"
https://lh6.googleusercontent.com/-1lTvt-1iL0g/TsB89IA5OMI/AAAAAAAAH3U/sWG4qHr9DvQ/s800/IMG_6709.JPG
in a couple days, I will be able to eat eat him
![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
I got the idea from this forum!
I know everyone has their own ideas and dont take this the wrong way, but that is gross.
Why would you not skin it and remove the guts and any damaged meat as quick as you can? Especially on a hot day. Id clean the birds within an hour or two and get them on ice. My buddies and I try to be pretty anal about that.
The best way Ive found is to breast out the bird (thats the only thing I eat off the pheasant), and if you're up for the extra work, filet the meat off the breast though its easier at the end)
Put the breast, meat side down on a large bowl or cooler full of ice (preferably crushed ice), drain the melted ice and blood and refill as necessary as the ice melts down and let sit in the fridge for about 5 days. You'll be amazed how much blood you'll get to drain out of the meat, at the end the meat will be almost the color of chicken if not lighter, a very light pinkish white. Same process works well for duck and actually makes it taste pretty good.
#1 this cools the meat fairly quickly, #2 this helps to age the meat, and #3 this helps to draw and drain the blood from the meat (which IMO is what gives the animal the gamey flavor)
I would not eat pheasant until I did this. At the end of the five days, all you need to do to remove the meat from the breast bone is to take a sharp knife and run a "score" down either side of the breast bone, insert your finger in the score of the breast bone and then peel the meat from the bone as its softened up at this point. You can also remove the tendon from the tenderloin at this point as it usually falls apart separate.
If you do keep doing the birds the way you do I would cook the holy hell out of it to kill all of the bacteria.
If you have a game shears and want to stay legal while traveling you can leave a wing on and then immediately cut the thing off when you get home and get the nasty feathers away from the meat.
I use the same "wet" aging process for deer, except I let it set for a week to two weeks depending on how cold it is out. Deer never tasted better.
"Wet aging" is the best process Ive found for the average guy.