bullet1747 Posted January 10, 2011 Report Share Posted January 10, 2011 just a quick question do you have to hang them up before skinning and cooking if so why ,thought id read it some were Quote Link to comment Share on other sites More sharing options...
farmerjohn Posted January 10, 2011 Report Share Posted January 10, 2011 just a quick question do you have to hang them up before skinning and cooking if so why ,thought id read it some were no need to hang them or skin them for that matter why not pluck them and keep all the flavour cheers john Quote Link to comment Share on other sites More sharing options...
foxbuster Posted January 10, 2011 Report Share Posted January 10, 2011 just a quick question do you have to hang them up before skinning and cooking if so why ,thought id read it some were Its all down to personal preferance mate. Most people hang them for a couple of days, some even longer-gets a more 'gamier' taste the longer you leave it. Personally hang them for a couple of days then cook 'em. Quote Link to comment Share on other sites More sharing options...
bullet1747 Posted January 10, 2011 Author Report Share Posted January 10, 2011 cheers gents just have to shoot one now Quote Link to comment Share on other sites More sharing options...
hamish64 Posted January 10, 2011 Report Share Posted January 10, 2011 cheers gents just have to shoot one now Remember, hang them by the neck, not the feet Quote Link to comment Share on other sites More sharing options...
Fishermanpaddy Posted January 11, 2011 Report Share Posted January 11, 2011 Remember, hang them by the neck, not the feet At the risk of sounding like an idiot - why? Quote Link to comment Share on other sites More sharing options...
Colster Posted January 12, 2011 Report Share Posted January 12, 2011 (edited) This is worth a read: http://honest-food.net/2008/11/27/on-hanging-pheasants/ I don't think it matters really whether you hang from neck or feet. Traditionally, they were hung from the neck until the body fell away - then they were ready! Obviously this wouldn't happen if you hung it by the feet so that maybe where our belief that they should be hung by the neck started Some believe the bird's shape when hung by the neck helps to concentrate the flavour but it's a moot point as to whether it really makes a difference. In fact I'd expect the opposite to be true really considering where the breast meat sits. I tend to hang them by the neck as it's one thing to tie instead of two and the wings lay close so they look tidier Edited January 12, 2011 by Colster Quote Link to comment Share on other sites More sharing options...
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