pedroeibar1 wrote: »

That is an almost impossible question to answer without writing a book.:D My experience on deer is 'book ‘arnin’ primarily, as I shoot feathered game; I’m lucky to get a present of fresh venison every so often so I’ve researched it and do intend to take up stalking.

For feathered game my old man always used the traditional country rule of 120 – using ‘old’ temperature, add the day’s temperature until it reached 120 – that usually meant hanging birds for 3-4 days.

For ‘fur’ the position is much more complicated. In hanging deer there are many variables that influence the process – the age of the animal, the fat content of the animal, hormonal activity present when shot, where shot, climate (temperature and humidity) during the hanging period, how quickly the carcass drops in temperature after shooting, how even the temperature is maintained, whether it is hung hide on or off, etc. Even how the deer is killed will influence the end result. A deer shot and killed instantly always will taste better than one that does not drop on the spot, as a ‘runner’ will produce adrenalin which will taint the meat. The list is almost endless.

Speaking in generalities, older game has more connective tissue which takes longer to break down, i.e. mature into something edible. Hanging by the hind legs causes the meat to stretch which helps the tenderizing process, in addition to getting rid of any residual blood in the haunches. Hanging in quarters will reduce the stretching effect. If you hang with hide on, it will do a number of things, the effect of which will be magnified or reduced as a result of ambient temperature. Firstly, regardless of temperature, hanging hide on will reduce the loss of moisture from the carcass by as much as 20%. Hide on also will provide protection from flies and will protect (insulate) the meat from condensation that can form on the surface due to rapid temperature changes if you are not using a cooler cabinet. Airflow around a carcass also is very important and obviously influences dehydration.
From what I’ve read/researched and what I’ve done myself I’m not that far from what Tack suggests – young sika in top condition 2-4 days in cool shed, or 5– 6 days in cooler. An older fallow would be best 5-6 days in a cool shed or 8-12 days in a cabinet. My issue with non-cabinet aging is that the carcass is much more accessible to fly-blow and also to the possibility of bacterial growth due to condensation forming as a result of rapid temperature changes.
The important thing with frozen meat is to thaw it slowly in the fridge. Nor should it be roasted at too high a temperature, longer & slower is much better.

For pigeon, I usually hang them for 2 days, then breast them and fry or more frequently freeze for use in a game pie/casserole. The only reason to chill meat before frying is if you are going to egg & breadcrumb it, as the chilling helps it to stick to the meat.
Hope this helps.
Rs,
P.