It’s finally been cool enough to try this so I hung a nice fat hen Saturday morning and I cleaned and cooked her today (3 days hanging in 40 something degrees). I made her into pheasant picada and served her with sautéed white chanterelles, asparagus and a nice pinot Gris,
... outstanding, much more flavorful and tender than when cleaned right away. I’m hanging all my pheasants from now on.
