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How long 2 hang?


tody27
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Hanging is primarily to allow enzymes to tenderise the meat. Rabbits spoil very quicky (because of coprophagy) so they should be paunched immediately after killing and not hung at all. Hares, though closely related require hanging as they feed differently. If you want to tenderise a rabbit, chill it and soak in salted milk overnight.

 

You don't hang pigeons - they spoil very quicky. Get them dressed and chilled as soon as possible.

 

Pheasant, Hare, Partridge, Grouse, Snipe, Woodcock - one to three (or more) weeks. This is dependant on taste. About 2 weeks in cold weather (or 1 week in warmer) is about right if you don't like your meat too strongly flavoured. Less than a week, it will be tough as old boots!

 

duck - one to two (in cold weather) days. Wildfowl, as a rule is normally hung overnight if it is to be consumed the following day. More than 2 days and it's spoiled.

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