I have heard many men say they never want to see a pheasant again after shooting it, and this probably is due to eating roast pheasant early in October before it is properly hung and when even the youngest bird is very tasteless. Pheasants are undoubtedly at their best early in November, by which time they are plumper and have the gamey flavour which can only be acquired by hanging.
A pheasant should hang from four days to a month, according to the game larder and the weather, and though all good sportsmen like shooting high birds, they do not all like
