Dawsie Posted November 1, 2016 Report Share Posted November 1, 2016 Hi all, What are your thoughts on freezing pheasant still in feather and not gutted, also shot rabbits not gutted. Someone I know (a chef) seems to think that it is fine. I would have thought it too risky not knowing if some shot has penetrated the intestines tainted the meat. Anyone tried this? how difficult/easy is it to pluck/skin once defrosted? Cheers Quote Link to comment Share on other sites More sharing options...
JamesMoody3 Posted November 2, 2016 Report Share Posted November 2, 2016 I personally wouldn't do it, especially if it's been gut shot in which case they should be done straight away. It takes no time atall to gut and skin a rabbit or pheasant, I don't see why you wouldn't bother preparing them before they go in the freezer. Quote Link to comment Share on other sites More sharing options...
Walker570 Posted November 2, 2016 Report Share Posted November 2, 2016 (edited) Been freezing in the feather for thirty odd years or more, pheasants , partridge, pigeon, snipe, woodcock, ducks and I am still here to type this out. Just defrost and as soon as able feather and treat exactly as you would a fresh pheasant and cook it. Heh!? Is this better than hanging them for a week to soften up or not? I'm not a relative of Dracula so I always cook my meats thoroughly. Meat thermometer tells all. Slightly different freezing subject ...fruit. A friend was taking some pears and plums from our orchard and said not too many as they could not use them. I said freeze. No they always go horrible brown then when cooked. She was allowing the fruit to defrost before cooking. Plum pie, put the frozen plums straight in the dish, pastry/crumble on top and in a hot oven. Same with all fruit and it comes out like you just picked it off the tree. Never froze rabbit, but see no difference. You are just suspending the deterioration of the animal/bird. A plus also is that after cooking, if you have excess you can re freeze that cooked item for future use. Edited November 2, 2016 by Walker570 Quote Link to comment Share on other sites More sharing options...
John_R Posted November 4, 2016 Report Share Posted November 4, 2016 That's interesting Walker, I was given a brace of Mallard frozen in the feather and I was a little unsure. I admit they're still in the freezer a year later but it sounds like they might be OK. Quote Link to comment Share on other sites More sharing options...
Walker570 Posted November 5, 2016 Report Share Posted November 5, 2016 If you cook it properly then I see no problems at all. I have just made a game pie with frozen pheasants and pigeons and smoked bacon for todays shoot and I don't believe there will be any left after elevensies. I just let them defrost, took the breast meats out (wopping big pigeons !!!!) ground themand the bacon together, seasoned and baked in a hot water pastry crust same as a pork pie. Have you guys seen some seriously fat pigeons this season ? Quote Link to comment Share on other sites More sharing options...
John_R Posted November 5, 2016 Report Share Posted November 5, 2016 (edited) The plan was to trust my nose once defrosted and just use breasts and legs anyway. Edited November 5, 2016 by John_R Quote Link to comment Share on other sites More sharing options...
Walker570 Posted November 5, 2016 Report Share Posted November 5, 2016 They smell like fresh pheasant. We do a Pheasant in Orange & Cider casserole and bone the leg meat pulling the sinews and half the breast meats. Delicious. Quote Link to comment Share on other sites More sharing options...
old'un Posted November 21, 2016 Report Share Posted November 21, 2016 Always freeze mine in the fur or feather, gut rabbit first if not rifle shot (head) If like me, some of your stuff gets left in the freezer for some time leaving the fur or feather on helps protect the meat from frost burn. Quote Link to comment Share on other sites More sharing options...
Dougy Posted November 21, 2016 Report Share Posted November 21, 2016 Freeze in the feather, no problem. Me too done it for years. Toooo many years lol. Quote Link to comment Share on other sites More sharing options...
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