MartinP Posted September 15, 2009 Report Share Posted September 15, 2009 Plucked and gutted 1 st goose this evening, blooming eck it was hard work, and the smell was bloody awesome!! quick question, goose is a grey lag, when done the meat through the skin appeared a little greenish, i presume its normal but thought i would check. goose has been hung for bout 5 days. ta all Quote Link to comment Share on other sites More sharing options...
magman Posted September 15, 2009 Report Share Posted September 15, 2009 I do not hang wildfowl Quote Link to comment Share on other sites More sharing options...
chrispti Posted September 15, 2009 Report Share Posted September 15, 2009 I do not hang wildfowl Me either If you do, hang it buy the feet so all the **** inside can run out Quote Link to comment Share on other sites More sharing options...
Harnser Posted September 15, 2009 Report Share Posted September 15, 2009 (edited) I pluck and gut wildfowl as soon as possible and then freeze or eat . I not suprised the goose stunk if it was hung for 5 days , they stink bad enough fresh shot . If the meat is looking green then I wouldnt want to be eating it . It sounds as if it has started to go rotten . Harnser . Edited September 15, 2009 by Harnser Quote Link to comment Share on other sites More sharing options...
ryantidgwell Posted September 15, 2009 Report Share Posted September 15, 2009 i personally dont like hanging no meat be in pheasent partridge or anything ! Quote Link to comment Share on other sites More sharing options...
spider72 Posted September 15, 2009 Report Share Posted September 15, 2009 I wouldn't hang wildfowl, I only hang my pheasants for 3 days and that's in the garage in the freezing cold. If it's green best not eat it, unless you like curry, or sitting on the throne for a couple of days or worse. Quote Link to comment Share on other sites More sharing options...
utectok Posted September 15, 2009 Report Share Posted September 15, 2009 my dad. Said you hang pheasants by the neck till the head falls off needless to say they were disgusting I'm now of the no hanging school never hang anything and many fewer compaints from the familly. Quote Link to comment Share on other sites More sharing options...
wildfowler.250 Posted September 15, 2009 Report Share Posted September 15, 2009 Apart from the mild weather, if it's just a little green it should be fine,(I'd pobably try it if it was my first goose but otherwise not...) generally hang wildfowl till you get a min to clean them and game up to a week in v. cold weather. Quote Link to comment Share on other sites More sharing options...
spider72 Posted September 15, 2009 Report Share Posted September 15, 2009 my dad. Said you hang pheasants by the neck till the head falls off needless to say they were disgusting I'm now of the no hanging school never hang anything and many fewer compaints from the familly. Yeah I've heard that one, and the one that says "hang by the tail feathers till they pull out" Nah not for me, I only hang them for the 3days cos it makes it easier to pluck or skin them (I skin for preference, saves time and mess) although I do try and do this when the wife is at work!! Quote Link to comment Share on other sites More sharing options...
garyb Posted September 15, 2009 Report Share Posted September 15, 2009 Use your nose, it's why you were born with one. That said - I don't hang duck or goose - Freeze or eat. For me... Game bids, ie pheasant & partridge are hung from anywhere between 24hrs early season, upto 2 weeks by Dec/Jan Quote Link to comment Share on other sites More sharing options...
scolopax Posted September 16, 2009 Report Share Posted September 16, 2009 (edited) This time of year you cannot hang anything for more than a day (unless in a chiller). Late November through to the end of the season I can and do hang game and wildfowl for up to ten days or more, but only if its genuinely cold. Nothing to to with flavour enhancement or tenderness, all to do with laziness on my part. I now have a chiller (double door coke fridge ex newsagents at top of street), mainly for hanging deer carcasses but does an excellent job keeping early to mid season game and wildfowl fresh too. Editted to add seeing it is your first goose go ahead and cook it, just make sure it is well cooked though. As the green tinge usually starts to affect the skin first I would be tempted to debreast it, skin the two halves and wrap it in tin foil before cooking it well. I am colour blind and guess over the years I have eaten stacks of game whilst has just started to turn green, not done me any harm, just make sure it is thoroughly cooked Edited September 16, 2009 by scolopax Quote Link to comment Share on other sites More sharing options...
mikee Posted September 16, 2009 Report Share Posted September 16, 2009 i think i'd find a corner of the wheelie bin to store your goose in mate, fowl should be gutted within a few hours of shooting this time of year, you might get away with a day, 2 at most when the weather is cold, that thing youve got isnt fit to eat now mate, BIN IT mikee Quote Link to comment Share on other sites More sharing options...
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