Isn't it natural enzymes, and not bacteria, that is supposed to do the tenderizing?

But how does one manage to have the former without the latter?

Different ships, different long splices.

Chef Milos of the Golden Mushroom told me the same thing: hang them until they fall away from the heads. He also told me he aged venison until there was mold in the body cavity.

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.

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 .

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.

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 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

I'm about to puke.

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

I'm with Gerald.