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Hanging game birds is very common in the UK. All Pheasant shot in the UK are normally hung (whole and unplucked for several days). Pheasant are shot in the autumn here, the temperatures normally being <10C. The idea of hanging is to improve flavour. Game birds can be pretty tastless if not hung or aged correctly. I wasn't sure about hotter climates so ...


I've done both. I've never had a problem with squirrel spoiling (disease) in hot climates. However it's going to be safest to empty the guts in the field, as soon as you reasonably can. The goal of course is to get the temperature down as quickly as possible. The method I prefer is to open them neck to stern, pull the soft organs out, and put a spacer ...

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