Anyone know how to hang pheasant?

[Jonny69]

A very generous chap on this 'ere forum who goes by the name of Freefaller visited 69 Towers this evening and delivered this handsome fella:

It's absolutely stunning

I feel I need to do it justice since it's my first whole animal, shot yesterday. Do I hang it as is, whole and ungutted or should I gut it first, then hang it? I've seen it hanging whole, but he suggested gut and feather it first. What should I do? I will be roasting it on Sunday

At the moment I have it in the spare room:

 

[InvaderGIR]

Totally up to you, can be hung, can be plucked, gutted and stowed in the freezer or fridge. Either way, awesome food...usually get 3-4 from the postman each month.

 

[tntcoder]

Usually just like that as they are, although normally the other way up by the neck but not sure that matters too much

Then prepare (pluck+gut) when ready

 

[nIckEl101]

you don't really need to hang it that long, maybe one or two days, just take off the breast and legs, the rest of the bird doesn't have much meat on it.

 

[Tom0]

I'm not a pheasant plucker, I'm a pheasant plucker's son
I'm only plucking pheasants until the pheasant plucker comes.

Say that after a few pints.

 

[singist]

I'd gut and pluck but deffo gut then hang for three days or so ....

Best of luck; hope they are delicious.

 

[DJMK4]

I'd gut and pluck but deffo gut then hang for three days or so ....

Best of luck; hope they are delicious.

you mean pluck and gut

ahh many days I used to spend covered in feathers, when I used to shoot pigeon I found a really good way of getting the breast out without gutting the bird might not work same way on pheasent

 

[Efour]

Lay it on the skateboard and wheel it about ?

 

[Pete.Dakota]

Grab its tale and sling it at cyclist.

 

[Jonny69]

I think I'm going to hang it whole. Guide here seems to say it'll be a more authentic tasting roast: http://honest-food.net/2008/11/27/on-hanging-pheasants/

Then there's a nice guide here on how to draw it: http://www.cookeryonline.com/Game/Preparing Game.htm

I am so excited

 

[Maccapacca]

Don't hang it in your house, hang it somewhere cool like a garage

Put a pillow case over it and tie the end to stop what flies are left getting at it

The later in the year the less you need to hang them, this time of year only a couple of days if any

Bring into the warm for a couple of hours before you pluck it to bring to room temp, you shouldn't have too much trouble apart from the bit of breast under the wind where it can tear the skin.

I very rarely pluck a pheasant, I cut the breasts off and wrap in streaky bacon and cook in cider, I'd rather pluck a partridge or a duck, much less effort vs meat out

 

[Ahleckz]

Can I come round for dinner?

 

[2bit]

Should be hung from a mechanical crushing hand. By the throat ideally.

 

[Jonny69]

Don't hang it in your house, hang it somewhere cool like a garage

There's no heating in the spare room and I keep the windows slightly open, so it's quite cold in there.

I'm going to pluck this one because it's my first time, but the internet agrees with you that it's easier to take the whole lot off with the skin

 

[Edrof]

What does hanging do to it?

 

[jp_bl_68]

Anyone know how to hang pheasant?

'anging's too good for 'em!!!

 

[jp_bl_68]

What does hanging do to it?

Improves the flavour somehow. Same with beef, and probably other meats too.

 

[al123]

I usually hang them by the neck, whole for a few days.

 

[Jonny69]

Should be hung from a mechanical crushing hand. By the throat ideally.

I'm not entirely sure I feel comfortable posting this...

 

[Edrof]

Brute!