How To Hang Pheasants

[@arthurmorgan655]

I paused Shogun to look this up... who's with me?

[@riivus7291]

wtf bro same!!!

[@michaelw3897]

Me too 😃

[@dlaca8675]

I'm with ya

[@imthatnggruponthatnag7784]

Me too 😃

[@gravelyjamesmusic]

Same here!

[@paulquince5470]

My dad long long deceased grew up on a country estate in Leicestershire. His dad was the groom. The game keeper there was pretty generous and they often got game birds, well now and then. As a child I remember in December a bird (pheasant) was hung in the cool larder of our cottage. My mum was not impressed and neither was I. He loved it, and was part of his Christmas feast. He also ate heart, kidneys, skate, tripe, kippers, pigeons rabbit and any old school British fare. Passed on to me a love of only whole smoked kippers, Melton Mowbray pies and liver and bacon! Glad to see tradition still alive!

[@_samuel_6951]

Great video Malc. My great uncle was born and spent his childhood on a ranch in Argentina. I always asked him about that life when I was young. He also prepared a lot of food the way they did in Argentina, I still have a couple of their recipes. He told me how they would age beef in a similar manner to how your aging the pheasant. Aging creates saturation of the natural flavour, as well as the tenderization of the meat texture. Firstly, moisture is evaporated from the muscle. This is called desiccation, which creates a greater concentration of beef flavour and taste. Also the beef's natural enzymes break down the connective tissue in the muscle, which leads to more tender beef. The whole process sometimes promotes mold growth on the outer layer of the beef. This isn't considered spoilage, but more of a crust. The mold is scraped away before being prepared or sold to market. These fungal species complement the natural enzymes in the beef by helping to tenderize and increase the flavor of the meat. The Argentines have been doing this since the introduction of beef to them from the Spaniards back in the 1500's. One of the dishes my uncle made was called "Kobe", which is what the whole method of aging beef was named. Sometimes he would make it out of farm raised lamb, that he aged himself. Believe it or not, we could eat it raw or cooked. I still make Kobe, but obviously it has to be cooked, due to beef regulations and standards.

[@_samuel_6951]

One difference though, the innards are taken out of the animal during aging.

[@_samuel_6951]

@Markus Brackley Right on, some say they were the original "Cowboys". Before it a became a derogatory term. Few people know that being a cowboy during the time of the old west was actually a bad thing. It basically meant a cow/horse thief or a no-gooder. Today's rendition of cowboys on television and movies idolizing them is off the mark.

[@MaxmadV8]

Sam you need to write a book mate. Or a note pad full of your stories and experiences. I'd buy it!

[@_samuel_6951]

@@MaxmadV8 Lol, thanks Simon! Maybe someday I will. I'm hoping there's still some adventure left worthy of putting in a book.

[@sosteve9113]

Great information,thanks for sharing

[@tonynapoli5549]

Nice one Malc Just watched your video funny that I’m just getting ready to clean 7 pheasants that have been hanging in my shed for 11 days, heads up, everybody does it differently but in cold weather provided they are kept in a cold or cool environment they will keep and tenderise. I sometimes pluck them which is ok but time consuming or skin them a lot easier. I find the hens are always more tender and fatter. Do the same with partridges. In my opinion if left hanging they taste better, but it don’t matter, so I better get started on these pheasants, I’ve also got another 5 pheasants and 3 partridges hanging that we’re shot this Saturday gone. Thank you for sharing, good advice you giving for the novice, oh yes nearly forgot, leave the guts in the birds. 👍👌👋🇬🇧

[@MaxmadV8]

Maybe gravity pulls all the juices and moisture downward so if you hang it by the neck it goes to the legs ect. Brilliant video mate!

[@missredumbrella]

Cheers for this. I have now hung my first bird 😊 due to covid my kids study at home so this for me is such a important skill to learn and teach them.

[@JJRSURVIVAL]

Glad it helped mate. good luck with the home schooling

[@missredumbrella]

@@JJRSURVIVAL Thank you :)

[@Hoonozit]

I can hardly get this idea. Seems to me it would rot. But I know that you know what you are saying. Obviously the cool air has something to do with this. Anyway, what about the innards, do you leave them in while hanging them? Thanks for the video.

[@eldwinc9884]

temperature just determines how fast it rots. its rotting either way. key takeaway here is that things rotting under certain conditions are fine to eat. ppl call this "fermentation", i just call it decomposition

[@lakerrob5514]

I just hung two birds for 5 1/2 days in my garage without field dressing them. This time of year it doesn’t get higher than 50 degrees in there. I’m not a fan of legs so I just breasted them out. They tasted great and were very tender. No foul smell at all when I butchered it, breast smelled fine. First time I’ve ever done it and I won’t ever go back. Although if you have a gut shot bird I wouldn’t hang it.

[@diesel92kj1]

I've got a old book that says "When the first Maggot drops they are ready to eat" 😂

[@JJRSURVIVAL]

hahaha i have heard that one too mate lol

[@whitecompany18]

Yeah I usually hang them 3-5 days and that's only because they are always young birds here because there is regular shoots . In the summer I hang them with mosquito nets round them to keep the fly's off. Nice one malc

[@BushCraftBums]

Great info malc! Thanks for sharing and have a blessed day

[@MadDogSurvival]

Nice one brother! I never knew how long they should be hung for so thank you for the info mate! Best wishes mate 👍🏽👍🏽😎👌🏽

[@joecortese7937]

Do you gut the bird right away, then hang.? Or leave gut in and hang.? Reason I ask is because I have heard that the guts in too long cause bird to disease.

[@JJRSURVIVAL]

every time i have done it i leave the guts in and everyone else i know does the same .

[@madjack821]

Depending on how you hang them, the blood pools in different areas like the breast if hung upsides down or the legs if hung by the neck.

[@Diebulfrog79]

Thanks for the share, Malcolm. This maybe another book idea.

[@jeremyjacob6547]

Shogun brought me here

[@castinlead3997]

The animals I hang from my hunts are deer, boars, and birds but do not hang squirrels or rabbits. I once killed a gator but I was not allowed to clean and butcher it myself because of state law, can't remember if processor hung the thing or not.

[@ray5220]

With your cage traps I think I'd tie a string to one of their legs and the other end to a stake to keep them alive as long as possible in a survival situation. Then eat them fresh that way no worries about them spoiling. I've never tried aging birds before I'll have to give it a try, thanks malc great vid

[@JJRSURVIVAL]

thats a great idea ray could maybe make a cage to keep them in , cheer mate

[@ray5220]

@anand disloyal hahaha you have no idea

[@ray5220]

@anand disloyal hahaha your a child, I bet you think your food only comes from the store on Styrofoam plates don't you. You have no idea where or how your food gets to you do you?

[@ray5220]

@anand disloyal lol some how I knew you were a holier than thou vegie that had nothing better to do than run your mouth so in your honor I'm going squirrel hunting today. And yes I they will taste good. Have nice day😀

[@ray5220]

@anand disloyal first of all I am an omnivore I eat all things, plants fruits nuts and animals both fish and mamals. Secondly I DO NOT go on veggie yt channels and attack people for heaving different dietary preferences than me ( unlike you). Thirdly I have never nor will I ever condone killing and animal for fun or in a cruel manner, I also never in my original statement said any thing about being cruel I talked about keeping the animal alive so that the meat could not spoil. Which in my opinion is immoral. WASTING an animal that I have taken has no honor that animal gave it's life so that I may live. So the next time you decide to go and attack someone maybe YOU should ask questions first so you have a better understanding of what they were talking about. You created a conflict where non existed and then got all butt hurt when I fought back. Which by the way makes me ask what exactly were you hoping to accomplish by coming on a survivalist channel and simply attacking someone? Did you think anyone on this channel wouldn't fight back? Hell your lucky you didn't get 15 -20 people coming after you on this channel. Try not being so self righteous next time and learn first.

[@sheriff0017]

The only reason I know about this is a BBC series called "Warship".

[@richardalexander130]

Just picked up some road kill know it is fresh it wasn't there half an hour ago

[@JJRSURVIVAL]

hahaha

[@robertgreatsinger9179]

Aye, but my friend just gave me 7 birds (pheasant) shot 7 days ago. They've been sitting in a bunch... It's been cold enough, but they are not hung.... This my first time dealing with pheasant. Saw video where they just stood on the wings and pulled the legs angled forward slightly to skin them... Is that only for fresh kill ?

[@ianbakedbean4079]

I've never eaten a pheasant that's been hung before I got told that it makes them to strong tasting might have to have a go I think .

[@JJRSURVIVAL]

Definitely much stronger tasting once it's been hung, some love it, Some hate it, I like it hung a while.

[@ianbakedbean4079]

@@JJRSURVIVAL will give it go see what it's like cheers mate 👍

[@sosteve9113]

Thanks for showing ,interesting information

[@MetallicrealitE]

2nd video on utubes list when I went looking for pheasant prep info and I though, he looks familiar. Thanks for the advice lil ex brother in law 😁 mine is 2 days dead and will be prepped and going in the freezer tonight 👍

[@JJRSURVIVAL]

haha i cant believe i only just seen this comment lol

[@MetallicrealitE]

@@JJRSURVIVAL shame on u, u slack sod!

[@laszloszekere4353]

Old people told me to hand them by the tail feathers ,when they drop its ready.When the bird is on the floor and the tail is on the rope then taste the best.

[@johnwolf7073]

i am here because of shogun :p hehe

[@emmaobrien6055]

My dad always did hunting the past and always had dogs for hunting.Unfortunatly his bitch of 16 years passed in 2018.We wanted more dogs but didnt have enough space for a working dog.In 2020 we moved house and had lots of space so we got 2 working springers.We shoot pheasant and gives them to my grandad and he hangs them of the rafters in his shed.I know im only young and have a whole life ahead of me but i definitely want to keep hunting in the family 🦌🏹😉

[@JJRSURVIVAL]

Nice one keep the tradition going

[@Ratcatcher01]

Very informative, cheers

[@ksloots5199]

R thank fuck finally someone told me about hanging been googling this for about half a hour didn’t find no helpful info watched this totally get it cheers matey 🥧🍻

[@judithgarvey6837]

JJR SURVIVAL wait for the maggots to drop off then get them in the pot. My nans first job was working in the kitchen of the local manor. She saw a dead pheasant breathing,it's chest was going up and down. Fully blown with maggots. Cook just shock them off and carried on as normal. Nan has never eaten pheasant since,

[@lenordchristopher6447]

good advice, be great to see you roast one mate

[@JJRSURVIVAL]

cheers lenord i,ll see what i can do mate

[@jesusismylord1496]

Good video malc

[@Coast2Cairn]

My dad used to say hang them by the neck when they drop on the floor they are ready he also used to say you can eat the guts as they empty on take-off I remember him eating whole partridges like that thanks Malcolm

[@JJRSURVIVAL]

brilliant! nice one mate

[@12dougreed]

Man this is funny.

[@cool_hand_luke97]

First get the guts out.