bobby dazzler Posted January 4, 2008 Report Share Posted January 4, 2008 just a quick one how long do u let your phesants hang for to get best taste out of them a couple of chaps at work want some but want to no how long to hang them for and how long is safe to leave them for cheers Quote Link to comment Share on other sites More sharing options...
MC Posted January 4, 2008 Report Share Posted January 4, 2008 Depends on how strong your stomach is, personally I don't let them hang for more than a day or so. I have heard of people hanging them for over a week. I gave a brace to a work colleague and he hung them for 2 weeks and he didn't have any time of with the "two bob bits" Quote Link to comment Share on other sites More sharing options...
TPR1966 Posted January 4, 2008 Report Share Posted January 4, 2008 2 weeks and he didn't have any time of with the "two bob bits" :lol: :lol: My eld Fella used to leave them that long Quote Link to comment Share on other sites More sharing options...
Browning GTS Posted January 4, 2008 Report Share Posted January 4, 2008 About 3/4 days but if the weather is warm play it by ear ( or nose) Years ago i think they used to hang up to a month Quote Link to comment Share on other sites More sharing options...
simonp Posted January 4, 2008 Report Share Posted January 4, 2008 As Martin said, it all depends how strong you like the flavour. One of the guys on the shoot always preps them the evening they were shot and freezes or uses them the next day. Normally I hang them for 2-4 days depending on time I have to prep them in the evening and the weather (if its cold, they can hang for longer). Last w/e they were shot on the saturday, plucked and drawn on the sunday morning and eaten for NYE dinner and by jove they were lovely Roasted with bacon, yum. They could have done with a few more days hanging tbh, but some poeple prefer the "as chicken" taste as opposed to a strong game flavour and since we were throwing the party, I did the best for most people. Si Quote Link to comment Share on other sites More sharing options...
MC Posted January 4, 2008 Report Share Posted January 4, 2008 I didn't mean who strong you like the flavour, I meant how much you can put up with the stink when you gut them if you leave them too long. Quote Link to comment Share on other sites More sharing options...
simonp Posted January 4, 2008 Report Share Posted January 4, 2008 I didn't mean who strong you like the flavour, I meant how much you can put up with the stink when you gut them if you leave them too long. Ah yes there is that, it does have a particular aroma to it..... even if they've only hung for a day or so. Si Quote Link to comment Share on other sites More sharing options...
bobby dazzler Posted January 4, 2008 Author Report Share Posted January 4, 2008 how do most of u cook them roast them is that the popular choice Quote Link to comment Share on other sites More sharing options...
Suffolk shooter Posted January 4, 2008 Report Share Posted January 4, 2008 Go for no more than 2 - 3 days as we don't really get the cold weather properly anymore. The smell of death is what i can't stand, gutting phezzies, pigeons etc isn't a problem. Bobby Dazzler, If pigeon I go for panfrying after sweating garlic and onions everytime and then finishing in a nice red wine jus with the onions/garlic. Otherwise Phezzies get ever treatment under the sky, roasted, fried, grilled, satayed, pasties the works. Same with wildfowl SS Quote Link to comment Share on other sites More sharing options...
dazza Posted January 4, 2008 Report Share Posted January 4, 2008 I hang mine for four days Quote Link to comment Share on other sites More sharing options...
Nildes Posted January 4, 2008 Report Share Posted January 4, 2008 At the start of the season, when the birds are still quite young and tender, they don't really need hanging. As the season progresses, they get tougher and leaner and that's when a little hanging helps. You need to keep them reasonably cool though or they will simply rot or get flyblown. Guts in or guts out will also have an effect on flavour with In being the strongest. A week is good this end of the year but you need to forget about chicken flavours, this is a strongly flavoured meat. A bit like the difference between Rabbit and Hare. For a guide with Cocks. look at the Spurs. If they are really long, it may be an overwintered bird and a real tough bassa. In that case, give it 10 days. My advice is to skin, quarter and casserole after hanging. A bit of port or red wine in the gravy, shallots and a few real suet dumplings and youll enjoy the meals your grandfather and great grandfather did. Quote Link to comment Share on other sites More sharing options...
auto culto Posted January 4, 2008 Report Share Posted January 4, 2008 For a guide with Cocks. If they are really long, give it 10 days. so you let your cock hang for 10 days Have you every been arrested for this Quote Link to comment Share on other sites More sharing options...
salisburykeeper Posted January 4, 2008 Report Share Posted January 4, 2008 i never hang them, pluck them warm in the oven or freezer soon after, i wouldnt hang a chicken so i wont do it to a pheasant. I used to listen to the old boys growing up and they used to hang until green and maggot ridden, not for me in afraid! ` Quote Link to comment Share on other sites More sharing options...
bobby dazzler Posted January 4, 2008 Author Report Share Posted January 4, 2008 thanks chaps great help Quote Link to comment Share on other sites More sharing options...
Ferret Master Posted January 4, 2008 Report Share Posted January 4, 2008 About 5-6 days is how I like it. Quote Link to comment Share on other sites More sharing options...
bobby dazzler Posted January 4, 2008 Author Report Share Posted January 4, 2008 nothing like straight to the point winchester Quote Link to comment Share on other sites More sharing options...
funky Posted January 4, 2008 Report Share Posted January 4, 2008 Don't hang em at all like winchester plucked gutted cooked eaten and out the back door ready for the the next one By the time some of you hang one i have eaten four :lol: Quote Link to comment Share on other sites More sharing options...
henry d Posted January 4, 2008 Report Share Posted January 4, 2008 Minimum of 5 days this time of year, prefer 7-10 days, 14+ in a good frost. It has nowt to do with green an everything to do with enzymes, would you ask or a steak that hasn`t been aged ?? Quote Link to comment Share on other sites More sharing options...
highseas Posted January 4, 2008 Report Share Posted January 4, 2008 as for pheasants i like 5/6 days as with water fowl but i like snipe fresh Quote Link to comment Share on other sites More sharing options...
white fox Posted January 4, 2008 Report Share Posted January 4, 2008 I suggest you 2-3-4 day merchants try hanging for 7 to 14 days, then make your judgement. It is all down to the taste of the meat. WF Quote Link to comment Share on other sites More sharing options...
BSA Shaun Posted January 5, 2008 Report Share Posted January 5, 2008 Shot, gutted, cooked. That's the way I like it Quote Link to comment Share on other sites More sharing options...
Spaniel Posted January 5, 2008 Report Share Posted January 5, 2008 God my Mrs would murder me if i had them hanging around for more then 1 day. Mine are shot on a Saturday, and by Sunday evening they are either in the Oven or in the Freezer. All I do is cut the Breast meat out of them, the only part i eat to be honest.. Cheers Ian Quote Link to comment Share on other sites More sharing options...
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