davyt63 1,845 Posted January 10, 2009 Report Share Posted January 10, 2009 hi i got my first pheasant yesterday,how long shall i hang? it before i cook it . thank you regards davy Quote Link to post Share on other sites
wildhorse 1 Posted January 10, 2009 Report Share Posted January 10, 2009 Firstly well done If you like it a strong gamey taste hang for a good week if slightly milder 2-3 days if its a cock bird they game be a bit more tougher I cook mine well wrapped in streaky bacon and tin foil Hope you enjoy it it is delicious meat Quote Link to post Share on other sites
redeye jedi 39 Posted January 10, 2009 Report Share Posted January 10, 2009 id hang it for atleast 4 days in this cold weather 10 days if you want it stronger. Quote Link to post Share on other sites
Sako.243 1 Posted January 11, 2009 Report Share Posted January 11, 2009 hi i got my first pheasant yesterday,how long shall i hang? it before i cook it . thank you regards davy Many years ago they used to hang them till they dropped off the hook. Bit to stong for me. Quote Link to post Share on other sites
sauer 2 Posted January 11, 2009 Report Share Posted January 11, 2009 (edited) if not tried pheasnat before just hang up for couple o days tops then pluck. for cooking take small amount butter in yer hand ( bit messy this but worth it ) and rub all over inside cavity of the bird then season wi salt n pepper and or what ever other herb you want ...just use small bottle o dried mixed herbs fae super market take small amount o butter again and rub all over the skin and legs then season again... wi salt pepper and mixed herbs ...then drizzle small amount o runny honey over and rub all over. par boil for 6 minutes some carrots and potatoes cut up an onion and leek into small pieces and layer over bottom o casserole dish then put in yer potatoes and carrots....rub little bit o olive oil other tatties and some salt put pheasant on top o veg and pour small omount o water in into bottom of dish pre-heat oven to 190C then put casserole dish into top of oven uncovered for 45 minutes. plate up phesasant with roast tatties and veg use juices mixed with water for gravy , thicken with bisto if you want mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm bloody tasty!!!!!!!!!!!!!! put some garlic sausage or half orange or apple or whatever you want into cavity of the pheasnat!!!....experiment!!! sauer Edited January 11, 2009 by sauer Quote Link to post Share on other sites
Fat-Ferret 857 Posted January 12, 2009 Report Share Posted January 12, 2009 I ate two last monday that where shot on boxing day...A lot nicer after hanging longer! Quote Link to post Share on other sites
trappa 518 Posted January 18, 2009 Report Share Posted January 18, 2009 I dont usually hang them, just cook straight away or de-breast them if ive got plenty, then freeze the breast. I shot a couple on the first shoot of the season and hung them for 2 weeks. They were covered in maggots and smelt awful so ended up as ferret food I wont be hanging again! Quote Link to post Share on other sites
steveescott 0 Posted January 19, 2009 Report Share Posted January 19, 2009 well said mate same here as soon as i get them home i dont even pluck them skin them whole wash and freeze for when i want them or if cooking the day after just cover breast with streaky bacon wrap in tinfoil and cook just before finished cooking open tin foil for about 10min s Quote Link to post Share on other sites
Fat-Ferret 857 Posted January 22, 2009 Report Share Posted January 22, 2009 Hang them, Hang them!!!! Quote Link to post Share on other sites
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