Hanging Pheasant, urgent help needed.

[ozzy1977]

I do mine the same way as most on here by the look of things, hang by the neck (guts in ) for 3-5 days, pluck then gut. My farther skins his, cause he cant be botherd to pluck, I think loosing the skin looses some of the flavour, its all down to personal choice.

 

[maverix]

nothing to add, other than ive seen the standing on the wings ang pulling the legs done with pheasant too has to be by far the fastest and easiest way.

 

[browndrake]

this seems to be more a question of tradition and geography than of the right and wrong way.

We clean all the birds Iwe shoot, as soon as possible, quail, partridge, pheasant, water fowl... ... ...

 

[Lithril]

I've been lucky enough to have been given 3 braces over the last few weeks and I've not bothered to hang any of them , I've just slit the skin down the breast (complete with feathers) pulled this back and removed the breast meat, the rest of the bird went into the bin, the longer you hang it, the stronger the flavour and its fairly strong anyway. I've not had a problem yet with them being tough.

 

[Willowbark]

If you're dealing with a bird that has been hit by a car, I would gut it asap. If the guts are damaged by the impact, the meat taints very quickly.

 

[Ketchup]

O, yes, see what you mean: bile marinated pheasant in green sauce, delicious and very good against a hangover.

 

[dtalbot]

Must like pheasant gamier than most as I tend to hang it by the neck in the state it hit the ground for around 10 days, sometimes as long as 2 weeks if it is especially cold.

 

[filcon]

Hang it in a dark area, nice and cool, Skin it ,whack the wings off it. Fillet the breasts and make rice and pheasie soup with the rest.Cook the breasts in olive oil,wee bit of stock, port, plum jam for a gamey sauce.Or if you get a regular supply , try it with a kung po sauce.PS , don,t be feared of picking one up at roadside, the majority of birds necks are broken with whiplash from lorries.FIL

 

[British Red]

Hang it in a dark area, nice and cool, Skin it ,whack the wings off it. Fillet the breasts and make rice and pheasie soup with the rest.Cook the breasts in olive oil,wee bit of stock, port, plum jam for a gamey sauce.Or if you get a regular supply , try it with a kung po sauce.PS , don,t be feared of picking one up at roadside, the majority of birds necks are broken with whiplash from lorries.FIL

Its a good point fil. Since we get lots, (4 or 5 brace at a time) we have become quite experimental. Fi swear by partridge madras, I on the other hand have a passion for garlic, ginger and spring onion - hey a birds a bird!

Red