Mr Rizzini Posted December 21, 2012 Report Share Posted December 21, 2012 Got my first pheasant today would like to eat it with my father on boxing day, Is 4 days long enough for it to hang in my shed or is there anything else I need to do or know. Quote Link to comment Share on other sites More sharing options...
.philmypower. Posted December 21, 2012 Report Share Posted December 21, 2012 4 days is fine, sometimes I eat mine the same day, it's personal preference. Enjoy Quote Link to comment Share on other sites More sharing options...
Only1cliff Posted December 21, 2012 Report Share Posted December 21, 2012 As above, 4 days will be fine, ive hung them longer and also had them the first day, There is loads of recipes on here and online Quote Link to comment Share on other sites More sharing options...
Mr Rizzini Posted December 21, 2012 Author Report Share Posted December 21, 2012 cheers guys Ill have a look later when the wife brings me back from shopping :( Quote Link to comment Share on other sites More sharing options...
pigeon mad Posted December 21, 2012 Report Share Posted December 21, 2012 I eat them same day mate but ya 4days fine 😊 Quote Link to comment Share on other sites More sharing options...
Mr Rizzini Posted December 21, 2012 Author Report Share Posted December 21, 2012 (edited) do you leave the guts in them until 4 days is up and is hanging by the head ok or hang by the feet like a turkey? Edited December 21, 2012 by Mr Rizzini Quote Link to comment Share on other sites More sharing options...
karpman Posted December 21, 2012 Report Share Posted December 21, 2012 do you leave the guts in them until 4 days is up and is hanging by the head ok or hang by the feet like a turkey? Hang em by the head as the come mate. Enjoy Karpman Quote Link to comment Share on other sites More sharing options...
pboro shot Posted December 21, 2012 Report Share Posted December 21, 2012 i personally never hang them i find the taste better fresh but as said its personal choice if you can get them cool asap then crown them the taste is very different to the very gamee taste they have when hung Quote Link to comment Share on other sites More sharing options...
Mr Rizzini Posted December 21, 2012 Author Report Share Posted December 21, 2012 will get a photo of the oven ready bird on boxing day Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted December 26, 2012 Report Share Posted December 26, 2012 I think they are probably only worth hanging if you're going to roast the whole bird, if you're just going to breast it out you might as well do it straight away. Mind you I had a case recently of simple not being ***** to do a couple of birds which hung in the garage for a week and no harm done, and that's in this mild weather. Quote Link to comment Share on other sites More sharing options...
activeviii Posted December 30, 2012 Report Share Posted December 30, 2012 hang until the eyes disappear if you like a strong, rich flavour. if you like a plain flavour then deal with straight a way. hang by the neck Quote Link to comment Share on other sites More sharing options...
Mr Rizzini Posted December 30, 2012 Author Report Share Posted December 30, 2012 (edited) Hi All Wasn't to sure on how to gut the bird etc so after one day of hanging in my shed I plucked the breast and breasted it and put in the freezer until boxing day. This is how I cooked it 1- I put some sunflower oil in a frying pan and waited until the pan was smoking hot. 2- I then sealed/browned the meat on all sides and then set aside to rest 3- I then chopped up onions and mushrooms and fried in same pan until a nice golden colour then I added a tub of single cream and added the pheasant breast until they were cooked through. 4- I then served with pheasant breast with onion and mushroom sauce and cold bottle of coors light We both really enjoyed it and it didn't taste that gamey at all, Will diff be eating another like that. Cheers for all the comments P.S They are sure easy to tear when plucking after getting cold :( Edited December 30, 2012 by Mr Rizzini Quote Link to comment Share on other sites More sharing options...
Paul T Posted December 31, 2012 Report Share Posted December 31, 2012 Yes, the skin is easy to tear, especially around wounds, so you need to go carefully when plucking. To be honest, I don't bother plucking anymore if it's for home consumption - skinning is easier. Just pull a few feathers off the breast and carefully put a slit just in the skin along the breast bone. Insert fingers and continue to seperate the skin from the flesh around the bird. Break and cut the feet off as you pull the skin down onto the legs and cut off the tips of the wings as you pull the skin down onto them. As you pull the skin from the back it will continue to seperate up the neck, so cut this of at this point. It's very easy to do. Gutting is even easier. Just enlarge the opening at the vent, insert 2 fingers and grab hold of the firm lump about 2" inside. Then pull out gently but firmly and discard. Insert fingers again and pull out anything else that is loose or mushy and it's job done. Be warned, it can smell a bit tangy! I find the flavour of the bird and the texture of the meat is at its best after 4 days hanging (in current fairly mild temperatures). The meat is a little more tender and more mature in flavour. Hang for longer and it starts to go a little gamey, which I find ok but the wife hates it. TBH I have hung for up to 10 days in very cold weather and the birds have been fine. Hope this helps for the future. Quote Link to comment Share on other sites More sharing options...
simjakcal Posted December 31, 2012 Report Share Posted December 31, 2012 tried my first pheasant back last year,,,tbh would rather chicken ! yet alway get a brace after our shoot and prep them for friends who enjoy them,usually do them the same day their shot,they dont take long to do.. Quote Link to comment Share on other sites More sharing options...
pontbeck Posted December 31, 2012 Report Share Posted December 31, 2012 We had coronation chicken yesterday, which I made with my own fair hand. My daughter in law and son in law refuse to eat game but took seconds of the `chicken`, They`ll never know it was pheasant as I wont tell them but they said they would like me to make it again. Bill Quote Link to comment Share on other sites More sharing options...
Big Al Posted December 31, 2012 Report Share Posted December 31, 2012 We had coronation chicken yesterday, which I made with my own fair hand. My daughter in law and son in law refuse to eat game but took seconds of the `chicken`, They`ll never know it was pheasant as I wont tell them but they said they would like me to make it again. Bill Good one! My daughters eat alot of "chicken" this time year too! Quote Link to comment Share on other sites More sharing options...
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