Hanging shot wildfowl

[samyw]

How long do you guys hang your shot ducks and geese at this time of year when it's cold

[anser2]

_{I do not hang birds ( duck or geese ) any longer than it takes me to get around to pluck and draw them, usually within a couple of days . Get them in the freezer as soon as possible . I always think wildfowl taste a lot better for be frozen for a few months than when fresh.}

Edited December 19, 2012 by anser2

[Wildfowler12]

As above, I usually dress wildfowl the following day and then freeze it until its ready to be eaten.

[nic]

normally hang till next day when rigor has gone as easier to dress/pluck

[silver pigeon 3]

Same with me as soon as i can after, normally next day

[Yoggy]

Ditto.....as above posts.

[aister]

At the start of the season when its milder I pluck the next day, but when its colder i let it hang a bit longer. I have seen geese hanging a week when its snowy/freezing.

[Grandalf]

Next day if I possibly can - Then into the freezer.

[Big Al]

Two days tops.

[Gunneravi]

_{I do not hang birds ( duck or geese ) any longer than it takes me to get around to pluck and draw them, usually within a couple of days . Get them in the freezer as soon as possible . I always think wildfowl taste a lot better for be frozen for a few months than when fresh.}

 

Why is this do you think? Does it become a stronger taste? I prefer pheasant fresh rather hung I find it gets that livery taste if Hun too long.

[guest1957]

I've been told in the past that wildfowl have gut bacteria that thrive at lower temperatures than those of game birds and therefore 'turn' more rapidly.

 

I haven't seen anything to back this up so it could just be hearsay.

[anser2]

_{Quote " I always think wildfowl taste a lot better for be frozen for a few months than when fresh.}

 

Why is this do you think? Does it become a stronger taste? "

 

I am guessing its because freezing lose some of the strong flovour. Its been said that frozen chickens do not have half the taste of fresh. Well duck have a strong taste to start with so freezing may improve the flavour by reducing the flavour strength , but of course the cooking is the important thing.

Edited December 20, 2012 by anser2

[JDog]

Geese and ducks are wildfowl, not game and are not meant to be hung more than a day or two. If they are hung for too long the bacteria break down in their bodies can turn toxic.

[kent]

I just do them when I can, it wouldn't bother me to shoot a duck on morning flight and have it as a late breakfast. sometimes it might not be for a couple days (if its cold)

[silver pigeon 3]

it wouldn't bother me to shoot a duck on morning flight and have it as a late breakfast.

 

You can't beat a bacon & Teal breast sandwich when you get back from the marsh, breasting them out while still warm and then a minute in the pan

[Thunderbird]

A mate recently hanged several Mallard (shot from flight ponds) for a week in the cold and they apparently improved in flavour significantly.

[Spaniel]

the only time i leave birds over night is down to me being to lazy to prep them as soon as i get home..

otherwise duck i would prep and then pop into the fridge for 24 hours soaking in milk or orange juice

[Pole Star]

Just read through these posts & they all seem to vary a bit & I talk to a number of goosers who come up from the south & all seem to have a different preference ? I think it must be a case of " how do you like it sir ? " but anyway I am sure some people have the taste buds of a bloody MAGGOT ! .

[Rockers]

i was hanging geese for a week in october. pheasants i hang for week when its cold 2 days when its not. pigeons straight in the freezer.