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It's still done in some French cuisine/hunting practices, though much less common nowadays: "Faisandage", where small game can be left to rot in a relatively co
by MayeulC 4y ago
It's still done in some French cuisine/hunting practices, though much less common nowadays: "Faisandage", where small game can be left to rot in a relatively controlled way for months: https://fr.wikipedia.org/wiki/Conservation_de_la_viande#Maturation_et_faisandage https://fr.wikipedia.org/wiki/Conservation_de_la_viande#Matu...
- neonnoodle 4y agoRelevant quote from the TV show _Newsradio_: Bill: In the olden days, a country squire would age his pheasants for weeks before they were deemed fit for consumption. Lisa Miller : In the olden days, people died of ptomaine poisoning and blamed it on ghosts.
- EdwardDiego 4y agoIt used to be traditional in English gamebird hunting to "hang them by the neck until the body separated from the head" to age the meat...