Ireland's Finest! Posted August 27, 2010 Report Share Posted August 27, 2010 How long should you hang a pheasant before eating him? Should it up hung head up or down? Thanks. Quote Link to comment Share on other sites More sharing options...
Spaniel Posted August 27, 2010 Report Share Posted August 27, 2010 To be honest mine will just be hung over night, head up, and then i prep it the next morning Quote Link to comment Share on other sites More sharing options...
al4x Posted August 27, 2010 Report Share Posted August 27, 2010 couple of days some people leave much longer but I'm not too keen on half rotten meat Quote Link to comment Share on other sites More sharing options...
AlistairB Posted August 27, 2010 Report Share Posted August 27, 2010 3 days in the garage where it's reasonably cool and then deal with it - it gets too gamey for me after that. Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted August 27, 2010 Report Share Posted August 27, 2010 I hang mine for about 2 - 3 days, if its hotter weather overnight. I have a friend who hangs his for a week or more until they are green to much for me. Quote Link to comment Share on other sites More sharing options...
ollie Posted August 29, 2010 Report Share Posted August 29, 2010 Depends on the weather; last winter when it was freezing we were sometimes hanging them for 5 days, when the weather is mild I will hang for 2/3 days because I don't fancy my pheasant to walk and meet me . I hang all my birds by the feet as it gives a cance for blood to drip out of the beek/bill. Quote Link to comment Share on other sites More sharing options...
garyb Posted August 29, 2010 Report Share Posted August 29, 2010 (edited) I hang mine anything from 2 - 10 days. Hung from the head. Depends on the weather and how many I've got to get through! Edited August 29, 2010 by garyb Quote Link to comment Share on other sites More sharing options...
Ferretboy111 Posted October 18, 2010 Report Share Posted October 18, 2010 7-10 atleast... anything below and you may aswell eat a tasteless cheap chicken.... or even better eat Korn.. Quote Link to comment Share on other sites More sharing options...
Blackpowder Posted October 20, 2010 Report Share Posted October 20, 2010 It all depends on the temperature as others have said already, one day might be to long in muggy early november weather, whereas during the weather we had in January past a bird hung for three weeks would not be objectional. Blackpowder Quote Link to comment Share on other sites More sharing options...
decoy1979 Posted October 20, 2010 Report Share Posted October 20, 2010 How long should you hang a pheasant before eating him? Should it up hung head up or down? Thanks. Until it's dead? Ona serious note for me 3 to 4 days in a cool place, hung from the head Quote Link to comment Share on other sites More sharing options...
stokeshooter Posted October 20, 2010 Report Share Posted October 20, 2010 depends on temp any thing from 3 to 10 days Quote Link to comment Share on other sites More sharing options...
nobby63 Posted October 20, 2010 Report Share Posted October 20, 2010 Hope this works for you follow the link this person explains about temp , hang , and for how long http://honest-food.net/2008/11/27/on-hanging-pheasants/ seems logical . Quote Link to comment Share on other sites More sharing options...
12borejimbo Posted October 24, 2010 Report Share Posted October 24, 2010 Ive just done 8 birds, I hung them for 3 days and had one for tea last night, tasted brilliant! Quote Link to comment Share on other sites More sharing options...
safetyfirst Posted November 14, 2010 Report Share Posted November 14, 2010 7-10 atleast... anything below and you may aswell eat a tasteless cheap chicken.... or even better eat Korn.. Lol! I don't like my meat too gamey, i tend to whip the breasts and legs off pretty much right away, still much more flavoursome than any chicken, even fresh and unhung! Its all down to preference as you can tell, if you have two, hang one for four days and eat the other fresh to get an idea of the range of flavours. For the fresh one, i suggest cut the breast into strips, fry onions and mushrooms until brown, cook the strips of breast until cooked and nicely browned,, chuck in some white wine a little at a time, add plenty of black pepper and pour in a small tub of cream. Serve on pasta or rice, brilliant and not too gamey. Quote Link to comment Share on other sites More sharing options...
artschool Posted November 14, 2010 Report Share Posted November 14, 2010 Lol! I don't like my meat too gamey, i tend to whip the breasts and legs off pretty much right away, still much more flavoursome than any chicken, even fresh and unhung! i'm the same. used this recipe last night. http://www.bbc.co.uk/food/recipes/pheasantbreastsbrais_1003 Quote Link to comment Share on other sites More sharing options...
hoTshoT-16 Posted November 29, 2010 Report Share Posted November 29, 2010 5-7 days depending on weather Quote Link to comment Share on other sites More sharing options...
Q West Posted November 30, 2010 Report Share Posted November 30, 2010 Can I hang them in the shed or should they hang somewhere with better ventilation (ie. outside)? Quote Link to comment Share on other sites More sharing options...
Redgum Posted November 30, 2010 Report Share Posted November 30, 2010 I had a brace of pheasants on the first day of the season last year, the wife was insistant on hanging them for a few days, it was quite warm. When I went to prep them they were fly blown and minging,it was her request, I usually leave em over night max when there is no frost. If the weather is cold then they can be hung for a while but I always pullout the crops. Apparently the wifes mates old grandad hung his birds till the heads fell off. :blink: Quote Link to comment Share on other sites More sharing options...
camokid Posted November 30, 2010 Report Share Posted November 30, 2010 never hung anything. i shoot it sort it out when i get home and then freez it eat it as and when Quote Link to comment Share on other sites More sharing options...
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