yankeedoodlepigeon Posted January 2, 2011 Report Share Posted January 2, 2011 Hi. I was out Beating last Monday and took some home and had them hanging in the shed since. I don't normally do this just prepare them right away. They were hung as shot so not been gutted or anything done to them at all. I don't know if that was the right thing to do as i just skinned one to cook and turns out it was shot in the guts and around this area the flesh has turned to mush and smells a bit. Is that still ok to eat or has it been spoiled as the breast seems ok. Ta Lea Quote Link to comment Share on other sites More sharing options...
Blunderbuss Posted January 2, 2011 Report Share Posted January 2, 2011 (edited) Hanging for a week (or longer) is fine with the weather we've had recently, it's normal to hang them without gutting. If the weather turns very mild you might need to reduce the time to a couple of days. They do smell a bit when gutting them, but is it a gamey entrails type smell (hard to describe) or a rotten meat smell? The former is normal, the latter is a bit suspect. When you say "turned to mush" is it just badly bruised or shot up, or actually going off? Either way, if you've plucked and gutted it just trim away any meat which is badly bruised or tainted and it'll be fine. Edited January 2, 2011 by Blunderbuss Quote Link to comment Share on other sites More sharing options...
jinxy72 Posted January 2, 2011 Report Share Posted January 2, 2011 Hi. I was out Beating last Monday and took some home and had them hanging in the shed since. I don't normally do this just prepare them right away. They were hung as shot so not been gutted or anything done to them at all. I don't know if that was the right thing to do as i just skinned one to cook and turns out it was shot in the guts and around this area the flesh has turned to mush and smells a bit. Is that still ok to eat or has it been spoiled as the breast seems ok. Ta Lea as already said above m8 ... remove the meat thats damaged/tainted and should be fine ... or if the smells just put u off then de-breast it and just use the breast Quote Link to comment Share on other sites More sharing options...
Mungler Posted January 2, 2011 Report Share Posted January 2, 2011 Don't worry, I have just done half a dozen (pie time) that had been hanging since 15.12.10 at a constant 7 degrees in an ex Thresher's fridge in the shed. They go pongy but gamey pongy (not rancid). The flesh goes "fall apart" tender and they get a cracking flavour for pies. I just breast them, slice them into strips (goujons if you prefer, what what what), caserole and then pie up. Quote Link to comment Share on other sites More sharing options...
yankeedoodlepigeon Posted January 2, 2011 Author Report Share Posted January 2, 2011 Well I just finished eating them and they were very nice. Loads of fat on them so plenty of juice to keep them from drying out. I think I will try amd make a pie soon too Mungler. I think I will be doing them as soon as next time and freezing them. Thanks for the tips. Lea Quote Link to comment Share on other sites More sharing options...
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