Pedro Posted November 6, 2007 Report Share Posted November 6, 2007 Tonight Mrs P. roasted the hen pheasant I shot the other day. I'd let it hang for about four days, then prepared it ready for her tonight. When I gutted it, the smell was extremely "gamey" to say the least. This persisted throughout the cooking process, (but only in the cavity), and prompted Mrs P. to ask if it had been feeding on oil seed rape. Spookily, I shot both of the birds right next to a field that had been sown with oil seed rape last year and harvested this Autumn. Would this affect the taste of the meat and the general all round aroma? Should I hoik the guts out prior to hanging? Tasted brill by the way P. Quote Link to comment Share on other sites More sharing options...
henry d Posted November 6, 2007 Report Share Posted November 6, 2007 Should I hoik the guts out prior to hanging? Tasted brill by the way P. 1- No 2- You answered your own post Quote Link to comment Share on other sites More sharing options...
Pedro Posted November 6, 2007 Author Report Share Posted November 6, 2007 Cheers HD, I thought as much, (should have PM'd you). P. Quote Link to comment Share on other sites More sharing options...
henry d Posted November 6, 2007 Report Share Posted November 6, 2007 I just had pheasant and mushroom risotto tonight.......well tasty Quote Link to comment Share on other sites More sharing options...
Evil Elvis Posted November 6, 2007 Report Share Posted November 6, 2007 i didnt hang mine the other day, i did it fresh and still warm.....cant bare the idea of eating semi rotted flesh!!!! Quote Link to comment Share on other sites More sharing options...
henry d Posted November 6, 2007 Report Share Posted November 6, 2007 i didnt hang mine the other day, i did it fresh and still warm.....cant bare the idea of eating semi rotted flesh!!!! Try it(not in the summer I might add) you will thank me! It isn`t rotten, the enzymes have done their bit to give taste to those muscle fibres. Quote Link to comment Share on other sites More sharing options...
Blackbart Posted November 6, 2007 Report Share Posted November 6, 2007 3-4 days for me,dont like it too gamey An old chap i give birds to hangs them for 8-10 days!! You dont have to remove their insides just turn upside down,cut hole in rs and black stinking goo pours out(minging) He loves them this way but then he does eat roadkill aswell Quote Link to comment Share on other sites More sharing options...
death from below Posted November 6, 2007 Report Share Posted November 6, 2007 Blimey....think I'll just stick to the woodies.......is game really that good.......although saying that I did have game pie once and it was rather splendid.......enzymes......cor blimey Quote Link to comment Share on other sites More sharing options...
malkiserow Posted November 6, 2007 Report Share Posted November 6, 2007 Fresh work for me and Mrs MS Pan fried fresh partridge and pheasant breast .... wonderful I get the whole hanging think and flavour building .... but freshness is also wonderful and worth it IMVHO MS Quote Link to comment Share on other sites More sharing options...
auto culto Posted November 7, 2007 Report Share Posted November 7, 2007 must admit i tend to prep my birds soon as poss then leave in the fridge for 3-8 days. If you have punctured the gut the smell isn't great and taints the meat so i let mine soften in the fridge instead without there inners fermenting. A farmer that i shoot for will leave his untill its green or got maggots as he just loves them that way Quote Link to comment Share on other sites More sharing options...
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