Hanging Pheasant

Discussion in 'Cookery' started by frigate23, Mar 20, 2009.

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  1. I've just got a large male Pheasant that my dog killed, thankfully not on a farmers land, it was on a newly owned building land! He hasn't made a mess of it, he's a soppy retriever, its in good nick.

    Wouldn't want to waste it so..... how do I hang it properly, especially in these unseasonal conditions, and does anyone know of any decent recipes?!

  2. If it's realy fresh cook it now, If not leave it in an airy safe place for about five days, If you can't pluck try skining it,
    Faisan au verger
    1 pheasant
    1 bay leaf
    1 sprig parsley
    salt and pepper
    2 sticks celary
    1 onion
    2 cooking apples
    2-3 tablespoons plain flour
    1 1/2 oz butter
    1/2 pint good cider
    2 tablespoons Calvados or brandy at a push
    2 1/2 fluid oz double cream

    casserole that lot together putting the booze and cream in just before serving
  3. Cheers guys!

    Gonna hang it for a few days!
  4. Now does it betray some deep psychological flaw that I read this topic as "Hanging Peasants"
  5. For personal preference, hang for 6-7 days somewhere cool and airy, bit less if weather's warm. (I have a friend who prefers his really ripe, hands them for about 12-14 days).

    If you can't be bothered to pluck the feckers, make an incision on the breast and you can pull the skin away enough to cut out the breasts, then carry on to the legs. Takes about 2 minutes with practice and you have the vast majority of the meat.

    pm me with an email for a couple of recipies if you like, I have two that I use regularly: roasted (if you can be bothered to pluck it), and a pheasant and chestnut soup (only needs breasts and legs, also my personal favorite game-based course)
  6. Probably.... yes!
  7. I remember being told once as a young impressionable chef that pheasants should be hung until maggots hatch, as the maggots tenderise the meat further.

    Good job I wasn't THAT impressionable.
  8. I like to cook them as soon as I can after the shoot before rigor sets in, they are realy great, the only reason they are hung is that was the time it took to get them from the field to table in the days of stagecoaches
  9. I've never had anywhere to hang them when I've been shooting, collect it, pluck it, back of the van then back to station where Gaz the Chef works his magic! Roasted pheasant is absolute gorgeous.
  10. IIRC, strong taste hang with guts in, mild, gut then hang.
  11. :oops: Guess who fell for that one? :oops:

    My garden shed never ever lost the smell. Mind you, it already honked from the rabbits that I hung there (briefly).

    Ahh!!! a Lawnmower that's been oiled, spades etc oiled, hint of freshly cut grass etc and game... plus the slightly mildewed aroma from mildy damp porn mags... bliss :D :D

    Ever tried putting an egg (still in its shell suit) in the fresh grass clippings for a snack - some heat generated!!!