I'm Not A Pheasant Plucker

[Barmaid]

Well actually I soon will be. Was given a brace last week. I think they were shot about a week ago last Tuesday.

I've hung them. The OH says hang them until their heads drop off. But then they will be ripe!!!

So how long do you reckon before I pluck, draw and cook them?

[Flonska]

Try this . . .

http://www.farminmypocket.co.uk/livestock/meat-from-the-wild/hanging-and-skinning-pheasants

[shoota]

Throw them away and get some fresh, 2-3 days unless you really like strong flavours.
If they have been well chilled they may still be OK, but anything over a week is dodgy IMO.

[Buenchico]

See the foot of this page for guidance:
http://www.cookeryonline.com/Game/Preparing%20Game.htm

[Islay]

Depends on where you have them hung and how gamey you like them!!
We used to hang them in the cold store for 10 days to 2 weeks for a strong gamey taste

[Jackdaw33]

Only ever tried pheasant once. Didn't like it.

[shoota]

Nobody plucks these days, it's so passé darling...

[EcclesCake]

My preference is a week to ten days. Does depend on the ambient temp etc though. It's quite mild here at the mo so I would probably go for a shorter hanging time.

[sapelesam]

I gave a brace to my parents many years ago. My father prepared and cooked them, my mother refused to eat it as she had seen it with it's clothes on, LOL.

[shoota]

Actually, having watched that again, there are better ones on youtube.

[Islay]

I concur with Eccles

[kvalidir]

I don't like them hung for too long 2-5 days is fine, my grandfather would hang them til they literally wandered about on their own, not to my taste at all, sooooo gamey.

[jourdain2]

You're already a bit late for plucking - easier when they are still very fresh - you pluck against the direction of growth of the feathers, by the way if that's not teaching my grandma how to suck eggs. Personally, I wouldn't let your brace go very much longer - a week last Tues is 10 days by my reckoning.

[guilliebrougues]

The old fashioned way, was to hang them until the maggots dropped off! however, we usually skin ours or cut off the breasts and leg/thighs, skinned this way you could cook the breasts wrapped in streaky bacon and casserole the legs. anyway, after a week of hanging is no problem. The pheasant could also been frozen once prepared into portions.

[shoota]

Genuinely surprised by the length of time people say they hang their pheasants for.
I get a lot and in the mild temperatures we have these days I never leave them for more than three days. Admittedly I don't like particularly strong flavours but I wouldn't go near one over a week old unless it had been in a proper cold store.
Each to their own I suppose.

[Barmaid]

They've been in my utility room, which is frankly, freezing.

Decided against plucking and skinned them. They look good, they dont smell. That's tomorrow's supper sorted. Thank you all.

[1581960]

I thought this was the old tongue twister when I saw the title!

"I'm not a pheasant plucker I'm a pheasant pluckers son, I'm only plucking pheasants till the pheasant pluckers come."

[ToraToraTora]

I worked in a butcher as a boy, Islay is correct, at least 7 days hang with head upwards in a chiller or cold larder. Not really fit to eat, until they are basically rotting. I know it sounds odd, too fresh they are like rubber and tasteless.