Check out All About Wildfowling in America, chapter 12. The book has contributions from several authors and Malcolm Hart penned 'After the Shot' where he outlines a test done by four gourmets. The panel unanimously chose the duck and pheasant which were killed and hung for 10 days at 30º without freezing. The birds killed, dressed, and frozen immediately ranked fourth.
I'm confused about hanging at 30º without freezing; doesn't make sense, so I keep it at 35-39º.
Last night we char broiled birds with a glaze of teriyaki mixed with worcestershire and some salt. Placed a small sprig of rosemary in the cavity and turned the outside to black cinder. The trick is to keep the meat med-rare inside. I use a spray bottle of teriyaki juice and shoot 'em several times. Damn good.
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