HELP!!
Have just got a newly killed pheasant (it wisnae me - honest - the car in front got it). Its been in my boot overnight.
How long do I have to hang it for? I don't like over hung game but can it be eaten fresh?

If you eat it now the adrenelin will make it very tough. Give it at least acouple of days to relax in hot weather. There is a theory that swears freezing will help but I haven't tried it. Is it a cock or a hen? If a cock, the spurs at the back of the leg will tell you its age - if soft, under 2, if firm over. If a hen; is the lower mandible(jaw) pliable or hard? It's early doors in the season, so if they're /it's young you can roast, otherwise braise. If you really don't like it gamey, mince it and make a sauce for pasta.

I take it Kiwichef that you are in New Zealand. Beginning of November in Scotland there'e no chance of hot weather.
I like a light gameyness - just don't like it when it gets to the whiffy stage. Its spurs are hard so I'll leave it a couple of days as you suggest then casserole it. Ta much - I knew someone on here would help. Love this site.

Cep, Kiwi is in London at the moment, well as far as I am aware, you do know that it is Ross Burden don't you?

Hi cep, I have tried freezing as a way of tenderising pheasant and it works. The process of freezing and defrosting helps to break down the tissues. That said, you do to get the maturing of flavour which hanging produces. 4 days in a cool place, not the fridge, will do that for you.

You're kidding Rustie. You mean there's famous folk on here? Who else? OOOH. Sorry - I'm easily impressed!!
Anyway it's hanging in the cellar - closely watched by three pussycats. So I'll leave it til wednesday C d M then cook it with a Madeira sauce and tell you the results.
PS My brother wants the tail and breast feathers for fly fishing. There a use for everything.

No I'm not kidding cep, and not everyone can say they have had a question answered by the great man.

Others? oh Lotte Duncan, Paul Young (top choc) Paul Hollywood (but not as much as he did) Simon Rimmer has done, Steve Walpole.
This is one of the reasons that some of us get so annoyed when people come on here just to have a go at a chef or presenter, that person could be reading what is said.

But I think Ross is our most prolific celeb at the moment.

I laughed when I read your original post, because not so long ago I said that I now know why they are called gamebirds, it is a game trying to avoid them on the country roads I sometimes have to dive along.

Now, watch those cats..... and yes, please let us know how the cooking goes.

I'm a game bird.

Success!! I pan fried the breasts then finished off in the oven and served with cabbage and bacon, mashed tatties, wild mushrooms and madeira sauce. A bit posh for a tuesday eh? We had to have a bottle of wine with it too - hic!!
I've cooked the legs in the rest of the sauce and made a stock with the carcass. Not bad for a bit of roadkill.

Well done - sounds delicious - any leftovers (orders doggie bag...)!

Sorry Kiwi Chef - the cats got the last scraps. We're off to Loch Lomond for the weekend though so I'll see what else I can kill on the way.