On Sun, 19 Oct 2003 21:25:23 +0100, Lazarus Cooke
wrote:



If the meat starts to putrify, then the French used a sauce to cover
the bad taste,

I was told of a method of hanging the rabbit or hare in a tree and allowing
it to become fly-blown. Apparently, the flies and/or maggots eat the guts
and when the flesh is almost green it is taken down, washed and cooked.

Both these sound like urban myths to me.

For the second, yeah, game tastes better (to British taste) hung for a
while - quite a long while. The French and Italians prefer don't like
it that way, and eat it fresh. But hanging game is just like hanging
beef. It makes it taste better, not rotten.

What most people tend to forget, or don't know in the first place, is
that pheasant season in England is the October/November timeframe.
Average tempurature is below 50F/11C. Well ventilated and protected
from blow flies the process is dry aging.