fse10 Posted September 4, 2014 Report Share Posted September 4, 2014 I shot a few geese last year ,Canada's & gray's which tasted ok, but have seen a few post's when hanging the bird has been mentioned. Is it best to hang the birds for a few day's before cooking them? ATB Paul. Quote Link to comment Share on other sites More sharing options...
Penelope Posted September 4, 2014 Report Share Posted September 4, 2014 Hanging makes the flavour stronger. Hanging for 24 hours makes for easier preparation IMO. I shot a few geese last year ,Canada's & gray's which tasted ok, but have seen a few post's when hanging the bird has been mentioned. Is it best to hang the birds for a few day's before cooking them? ATB Paul. Quote Link to comment Share on other sites More sharing options...
kent Posted September 4, 2014 Report Share Posted September 4, 2014 I don't hang them this time of year and I prepare them more or less when I get home. Spoilage is more likely than improvement in this weather IMO unless you have a proper cold room. I do the same with rabbits etc. Once it gets cooler all change Quote Link to comment Share on other sites More sharing options...
motty Posted September 5, 2014 Report Share Posted September 5, 2014 I never hang any birds I intend to eat, although I may leave them in the fridge for a couple of weeks before 'processing'. Quote Link to comment Share on other sites More sharing options...
Cannon Posted September 5, 2014 Report Share Posted September 5, 2014 The only hanging they do is off the end of a fork Quote Link to comment Share on other sites More sharing options...
Scully Posted September 5, 2014 Report Share Posted September 5, 2014 Following on, if you hang ducks and geese do you hang them by the head or the feet? Many moons ago I saw a cookery programme where the chef said that due to wildfowl's basic digestive system, it should be always hung by the feet to allow drainage and prevent spoilage of the meat. I don't hang anything for long as I'm not keen on 'gamey' meat, but have always hung ducks and geese from the feet ever since. Quote Link to comment Share on other sites More sharing options...
harrycatcat1 Posted September 5, 2014 Report Share Posted September 5, 2014 Following on, if you hang ducks and geese do you hang them by the head or the feet? Many moons ago I saw a cookery programme where the chef said that due to wildfowl's basic digestive system, it should be always hung by the feet to allow drainage and prevent spoilage of the meat. I don't hang anything for long as I'm not keen on 'gamey' meat, but have always hung ducks and geese from the feet ever since. I have no technical answer but I have always hung birds by the neck and rabbits by feet, got me wondering now. Quote Link to comment Share on other sites More sharing options...
Penelope Posted September 5, 2014 Report Share Posted September 5, 2014 Using logic and common sense I'd want to keep the viscera away from the edible meat; hanging by the neck does that, the guts drop towards the vent. Following on, if you hang ducks and geese do you hang them by the head or the feet? Many moons ago I saw a cookery programme where the chef said that due to wildfowl's basic digestive system, it should be always hung by the feet to allow drainage and prevent spoilage of the meat. I don't hang anything for long as I'm not keen on 'gamey' meat, but have always hung ducks and geese from the feet ever since. Quote Link to comment Share on other sites More sharing options...
wildfowler.250 Posted September 5, 2014 Report Share Posted September 5, 2014 I always hang stuff as long as possible. If you clean birds soon after they've been shot the muscle will be in rigor and it'll be more chewy. Best to leave at least 24hrs but in this weather it's a risky game if you don't have some sort of fridge to leave them in. Quote Link to comment Share on other sites More sharing options...
Spaniel Posted September 5, 2014 Report Share Posted September 5, 2014 At the most I would leave them on the kitchen worktop to the annoyance of my wife until the next day to prep if I'm not ordered to do this straight away Quote Link to comment Share on other sites More sharing options...
derbyduck Posted September 6, 2014 Report Share Posted September 6, 2014 Using logic and common sense I'd want to keep the viscera away from the edible meat; hanging by the neck does that, the guts drop towards the vent. +1 some years ago on week long trip to the northern firths I hung some of the birds i'd shot by their feet having read somewere that they would taste better ! well when it came to packing the birds up after the customary photo shoot it wasn't hard to tell which birds were mine they were the ones that stunk ! if you think about it the part of the bird that receives the killing pellets will be in the upper body, breast ,hart,lungs ,ribcage and the lower parts will also get damaged causing posible leakage that can run into the flesh that has been opened up by the pellets passing through it if you hang by thier feet. so heads up feet down . atb tony Quote Link to comment Share on other sites More sharing options...
marsh man Posted September 6, 2014 Report Share Posted September 6, 2014 I have always hung my game and fowl by the heads when the butchers were allowed to have game in the feather they would always hang birds by there heads and Rabbits and Hares by there legs , why by the legs I don't know weather it was for the blood to go through the head Im not sure but you can bet there will be a member who will know. Quote Link to comment Share on other sites More sharing options...
aister Posted September 6, 2014 Report Share Posted September 6, 2014 I have always hung fowl by the legs. Its just how my uncle did it when I was first shooting with him and I never saw any reason to change. Quote Link to comment Share on other sites More sharing options...
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