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Most Game is best after hanging - that is leaving or hanging in cool conditions before plucking or skinning. This should be for a minimum two days to a maximum of three weeks in winter. I would tend to settle on seven days provided the weather is not hot. Game tends to be tougher than other meat or poultry as the animals were wild and muscles were used more in the process of survival. Hanging will help tenderise the meat and develop a characteristic gamey flavour. This is caused by enzymic and bacterial action. The longer you hang it the stronger the flavour.
Further, I resemble your remark that men's hooters are inferior.