Well, I don't know, , , , , , , ,

If the meat starts to putrify, then the French used a sauce to cover
the bad taste, but I would think thast the best way to preserve meat
would be to smoke it after it is gutted and cleaned. I just can't
imagine letting the maggots feed on my meal before I do, , , ,

Ron C.
=======================================

On Sat, 18 Oct 2003 05:58:14 GMT, Robert Klute >
wrote:

>On Fri, 17 Oct 2003 22:58:00 GMT, jmarvell >
>wrote:
>
>>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. This
>>was told to me by someone who, many years ago, worked in a German-settled
>>area of South Australia and this was how they did it there. I'm aware
>>pheasant is hung and I was wondering if anyone could tell me about this
>>practice.
>
>Hanging game out to age in a cold, ventilated spot was/is an English
>practice. Not gutting it, that I don't know, I woiuld think
>putrifaction would set in from the bacteria and acids in the digestive
>tract. You hang for the same reason you age beef, it allows enzymes
>present in the meat to tenderize it, and it concentrates the flavor.
>
>Maggots eat rotting flesh, so they would have a 'protective' effect -
>that is, they would tend to scavange the meat that was starting to
>really go bad.
>
>I have a recipe from the 1780's for jugged hare. The name comes from
>how it is prepared - slow cooked in an early version of a crockpot.
>
>
>'Cut your hare into little pieces, and lard them here and there with
>little flips of bacon. Season them with a little pepper and salt and
>put them in an earthen jug, with a blade or two of mace, an onion stuck
>with cloves and a bundle of sweet herbs. Cover the jug close, that
>nothing may get in, and set it in a pot of boiling water and three hours
>will do it. Then turn it out into the dish, take out the onion and
>sweet herbs and set it hot to table.'