Thread: Didn’t hang the venison

Battle of two great grand fathers and grand father advice from the UK for pheasants:

1. Hang the pheasant with bailing twin by the neck - when it fell it was ready...6 - 10 days.

2. Wrap it in brown paper and place into dung heap for a week - ready for Sunday lunch.

Personally after experience i would shoot the bird on Thursday for a Sunday roast and no more!

I vacuum pack everything now as it keeps better with no freezer burn if you forget something in the bottom of the freezer.
You can vacuum pack it and then age it for 3 weeks in the fridge before freezing it. That way you don't get it too dried out
If you just leave it in the fridge for 3 weeks.

If you really want to find out the art of hanging game.....come over here.....the English are nuts:: you heard the saying hang it till the feet drop off, well I have seen that with pheasants
Sure yours will be fine.
If tough make up a good marinade let it soak in that for 48 hours and it will be fine.

Depends a bit on age of animal also, young sika and fallow don't seem to need much. A butcher told me once with the fallow we had they were so tender not really required.

Got a stag in the safe at the moment, got it Friday, will carve it up tomorrow. Will just separate the muscle groups and vaccume pack. The trim will be frozen until my Butcher is ready to do Salamis and beer sticks. The buck we got 3 weeks ago wasn’t hung for long at all and the Porterhouse steak was tough.

Thanks all. Going to get some out tomorrow and cook it in the slow cooker using the beef hotpot stuff. Only been 2 weeks, was hoping to keep it frozen for a little longer but should come out nice in the slow cooker. I hope.
The legs are pretty big about 5kg each, left the rump on them so we threw them into black sacks and into the freezer, they were too big for the vacuum packer. . I’ll leave them a little longer.

Hey all, I decided to pull a leg out of the freezer yesterday, boned it out this morning and cleaned it up a bit more. I’m cooking it tomorrow. Would I be best just leaving it in the fridge in a open container or lay it on a rack in the beer fridge with a drip tray until tomorrow? Going to roast it.
This is from the same sika we didn’t hang

Its ready.cook it sooner rather than later.

Originally Posted by Woody

Its ready.cook it sooner rather than later.

You wouldn’t leave until tomorrow? Was going to do it for Sunday roast, already have tonight’s dinner sorted

Itll come no harm as long as its kept cool @Chelsea

update???????