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11-26-2019, 04:34 PM | #13 | |||||||
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I’ve tried to “age” grouse but after a couple of days the meat started to turn green and that made me a little squeamish. |
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The Following User Says Thank You to Jay Gardner For Your Post: |
11-28-2019, 12:17 AM | #14 | ||||||
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My grandfather worked for Marion DuPont Scott most of his life . At one point she had a chef she had brought over from Italy . Mr. Joseph as he was called would hang chickens ducks geese or any other fowl by the neck outside behind the kitchen . When they fell down he said they were ready to be cooked . I was very young when he was still cooking but I still remmember seeing the birds hanging . Now whether they’d been drawn or not I don’t know .
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Parker’s , 6.5mm’s , Mannlicher Schoenauer’s and my family in the Philippines ! |
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The Following 2 Users Say Thank You to CraigThompson For Your Post: |
11-28-2019, 06:34 AM | #15 | ||||||
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Nice brace of birds and shot with a great gun!
As far as aging game meat goes in my opinion it's the only way to go unless you enjoy chewing on old shoe leather. If it's cool (30's & 40's & not over 50) I let my pheasants, ducks, geese, woodcock or whatever other game bird I somehow manage to hit with a lucky shot sit outside on the woodpile in the shade for one week before cleaning them. After that they get soaked in salt water for 24 hours, rinsed, spiced up with salt, pepper, and garlic and refrigerated in zip lock bags. Been doing it that way for 25 years and have always had good results.
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We lose ourselves in the things we love; we find ourselves there too. -Fred Bear |
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The Following 3 Users Say Thank You to Ronald Scott For Your Post: |
11-28-2019, 08:50 AM | #16 | ||||||
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Just until the feathers slip easily.
Bird shot introduces bacteria deep into the meat, along with feather down which contains various microbes and parasites. .
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"I'm a Setter man. Not because I think they're better than the other breeds, but because I'm a romantic - stuck on tradition - and to me, a Setter just "belongs" in the grouse picture." George King, "That's Ruff", 2010 - a timeless classic. |
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The Following User Says Thank You to Dean Romig For Your Post: |
11-28-2019, 10:49 AM | #17 | ||||||
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I have hung birds for a few days before cleaning and found the texture and taste to improve. Can't let my wife know about it, tho', or she won't eat it. What she doesn't know won't hurt her.
I remember a scene in "Greystoke: The Legend of Tarzan, Lord of the Apes" where he has been brought to England and is seated at a banquet table with many proper guests. He is astounding them with his ability to mimic any sound or speech accent. One guest, referring to the pheasant being served, comments that "It's "high"....", a reference to an extreme amount of aging. SRH |
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The Following 3 Users Say Thank You to Stan Hillis For Your Post: |
12-15-2019, 10:44 AM | #18 | ||||||
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I'm about to puke.
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The Following User Says Thank You to Gerald McPherson For Your Post: |
12-18-2019, 05:32 PM | #19 | ||||||
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my great grandmother was a indian and my father would kill rabbits and such for her..she would hang it up for a few days also...my game only gets to age in the refrigerator or deep freeze....merry CHRISTMAS DAVE.....charlie
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The Following User Says Thank You to charlie cleveland For Your Post: |
12-18-2019, 06:04 PM | #20 | ||||||
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I'm with Gerald.
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