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.