Get your copies now at Amazon, Barnes & Noble, Powell's or Indiebound.

107 responses to “On Hanging Pheasants”

  1. Steve


    I remember your first post on this subject and was intrigued. I’m wondering if this might be used on older laying chickens when they are ready to be harvested after they stop laying? Seems to be the same principles,older bird that needs flavor and tenderizing.

    Have you tried older domestic chickens?


  2. Darrin Nordahl

    Loved this post, Hank. As I recently moved from Iowa, I was JUST NOW thinking “I wonder if my hunting friend kicking the ditch grass, looking for pheasants. And I wonder if Hank has anything to say about pheasants.” And here you go.

    My question: If you are not a hunter, where can one get their hands on hung pheasant? Or any wild pheasant, for that matter?

  3. Juls (Pepper and Sherry)

    Very interesting article. I must say, I’e never truly thought about the science of temperature (being in England, it’s hardly a concern whether it might be too warm!) and I find it very interesting the difference in the hanging with a just a few degrees difference according to your sources.
    I also am intrigued by the above commenter’s ponderings on hanging the common chicken – now I too am interested!

  4. Al

    May have to try a couple birds but hanging all of them just isn’t realistic space wise.

  5. Richard Mellott

    Hi Hank,
    I just got back from the field on opening day, and have four quail for my troubles. I read your article, but the birds got wet in the cooler on the way home. Should I consider plucking them right away, or just let them dry out? BTW, let me know when we can go duck hunting again. I seem to have brought Holly a little luck when I got your book…she got a really nice limit, and left early. I also got six, and then spent the rest of the day trying unsuccessfully to get that seventh. I’m looking forward to some more good times, and the season has only just begun. Please answer my question asap, by email, if possible, or text at 818-468-2415, as the birds are already a day old.

  6. How to Hang a Pheasant | Antonius Magirus

    […] Off to the library. I took a systematic look at the science of hanging game birds. One of my idiosyncrasies (I have many) is that I collect game cookery books. I have many, and several discuss hanging game birds. The great Jean Anthelme Brillat-Savarin doesn’t give a timetable, but says, … See on […]

  7. Federico

    Ok, we all know that a freshly killed pheasant, eaten immediately, is like chicken. So, inquiring minds want to know: ever tried hanging chicken (maybe free range)? What are the results?

  8. Federico

    I should have read all the comments before posting 😉 my bad!

  9. Laura

    So did you, or did you not draw the birds before hanging??

  10. T3

    Thanks for this!

    I’ve always wondered about doing this since having read about it in a scene, from all things, of James Clavell’s “Shogun”.

  11. Old Gunkie in WY

    I’m a Brillat-Savarin man myself (though I admit I don’t really hang a pheasant quite as long as he suggests.) I have done my own unscientific experiments with elk. I generally always hang my meat – but one year I froze one full backstrap right away and the second was hung (wrapped in cheese cloth) for a week, probably ten days. This is an animal that was skinned and quartered in the field for packing out. You loose some meat when you hang it skinned because a hardened crust forms – but there is simply no comparison what-so-ever between the two. The aged meat was tender beyond belief while the backstrap, frozen before its time, was extraordinarily tough. This is meat from the same animal. I think that a lot of people who claim not to like game meat have the prejudice because is rarely properly handled. Where I live you need to do it yourself. No butcher I know in SE WY has the space to hang meat for any time at all during the hunting season. They just have too much volume and never enough space. Better to hang the meat and butcher yourself.

  12. Secret_Ingredient

    I remember being in Tuscany, on Chianigianni a “street” into the brown Tuscan Hills. It was mid-October and I passed a butcher shop with hanging rabbit. It had been gutted and splayed with long branches of Rosemary. There were some birds hung there, too. But I cannot recall them. The rabbit, hanging from a rafter that came though the building, still makes-a my mouth-a water.

  13. Lowell Strauss

    Great post. I must say I’m envious of your salami fridge! Living in Canada I’ve never thought much about the temperature at which I’ve aged birds or big game for that matter – just so long as they don’t freeze or get ‘too’ warm. Though, it’s usually cool enough this time of year that I’m not worried about spoilage from being too warm. Now after reading your article I’ll be paying more attention to the air temperature that I’m aging my birds at.

    I’ve been thinking about a dedicated game and meat processing fridge for some time now. Your article has given me the impetus that I need to make it happen. Thanks Hank!

  14. Stephen

    Hank, great article! Thank you. Do you have a reason behind the 1 to 3 day aging time for ducks? Do they go south faster because of the higher amount of fat in the skin?

  15. Bpaul

    If you haven’t read it yet, I strongly suggest “Pheasants of the Mind” by Datus Proper. He’s a wonderful writer (he also wrote on fly fishing in “What The Trout Said”), and he talks about his hanging technique. I have the book packed currently, but the detail that comes to mind the most is that he hands them head down, by one leg. That way, the vent can open and should there be gasses that develop in the gut during the hang, they can release easily.

  16. Joseph Eckhardt

    Wait . . . still can’t tell whether I should clean/gut my bird before hanging.

    And, what about ducks? Similar benefits to hanging a mallard drake for a couple days?

  17. Ricardo Rodríguez

    Quote- Those who have eaten fresh pheasant — and by fresh I mean un-hung — can’t help but thinking: ”So what? This just seems like a slightly tough and slightly gamy chicken.”-End Quote

    When I read that I couldn´t help to think of a similar size bird we have here in Northeast Mexico: chachalacas. Have you tried them? Seems that they could benefit from hanging too.

    Would you say deer must be hanged at this temperature range? Usually here the weather doesn´t allow that, but last season we went hunting north of Coahuila, not so far south of Big Bend in Texas, where it is more chilly. It went as low as 5°F at night and as high as 70°F at day, as we were in the inter between two cold fronts. Some deer were hung as long as 5 days, dressed, and at the end looked dark red and dry, mine was hung only 2 days before we left, with the hide on, and looked nicer when it was dressed and quartered in the place, and my brother´s was hung 2 days dressed and turned out a little dry. Any comment about how long they should be allowed to age, dressed or not, etc.? We will go there again this year.

  18. Don M

    Great sight! I was wondering if you have recommendations. We are going preserve hunting for chukar, red leg and barbary partridge and quail and some pheasants. The place will prep birds the say for 2.50 EACH. What should I be looking for and how do I transport back. I was thinking cooler with dry ice. Then putting in freezer for later use. Are they precautions I should take so not to spoil birds. Thanks. Don. We are going 27 oct this saturday. Thanks

  19. Christian Mrosko

    Hank, What’s your opinion on brining the birds after they’ve been aged?

  20. Read Up On It For October 26th, 2012 « Passable

    […] First things first. Hank Shaw doles out tips and tidbits on how to hang pheasants. […]

  21. Lisa Williams

    Just pulled two plump pheasant hens out of the hanging fridge (normally the keg fridge). First time hanging – I followed your advice, but had my doubts. They looked beautiful, felt great, and no weird sights or smells. They’re now on the stove for Pheasants and Dumplings – your recipe, of course.

    Hank – thanks for helping us all take it to the next level!

  22. SM

    We hang ducks all the time when it is cold enough. They are much better, the meat begins to autolyze a bit (like dry aging) and makes for a much better medium rare breast.

    I remember hearing about old timers in Minnesota (cold) hanging ducks on the porch until the birds head/neck rotted and the bird fell to the ground. They’d know they were appropriately aged then.

    I’ve also read about Icelanders hanging Aleutian geese in barns for weeks. The temps must be much colder.

    Great article.

  23. Saulius

    Thanks Hank! Very timely update. Just got two roosters at Grizzly and I’m hanging them right away.

  24. Charlie

    Great article and confirmation I am not nuts like people tell me. Well, not in that regard, anyway… I hang my ducks and geese, guts and all for 7 days at 50. A famous restaurant in New Orleans, Antoine’s has an annual private party for which they hang wild mallard drakes for 30 days at 40 degrees. My Dad has gone to the perty several times and says it is the best he’s had. He’s visited the hanging cooler and reports it to be fairly rank at the end of the month.

  25. DuckManDan

    Hank, does this hanging technique work for wild turkeys?

  26. tgillie

    I’ve got the same question about the turkey. I’m trying it now with one on my cooler Though set @ a lower temp ~ 40 deg. Any thoughts?

  27. minnie

    Many thanks for writing such a useful item about hanging temperatures and how long to hang. I have just been converted to Clarissa Dixon Wright’s cooking so hope that the week hung pheasants I was given will be easy plucking and good eating. I am doing this for the first time so its not going to be easy for an ex vegetarian!

  28. Michael Q (@Epicuranoid)

    Hi Hank,

    1st, thanks for this thorough piece. I never knew your should keep an aging bird intact. Glad I read it even though I was searching for an answer to the question below.

    2nd, I don’t know if this is the best place for this question, but I didn’t find a post dealing with aging large game animals:I’m curious to your thoughts on aging in areas where deer will go in and our of freezing temps. I usually like to go 7 to 11 days on moose and deer, depending on age and outdoor temps. In ME late season deer, especially muzzle loader season (ended 12/8), will be exposed to temps 5 – 10 degrees below freezing at night. Usually this doesn’t cause the meat to actually freeze, but I’m certain it slows the aging process and potentially can cause tissue damage if the meat actually goes in and out of freezing. Old timers have told me that going in and out of freezing temps won’t affect a field dressed and hung deer like it would meat in your fridge. They talk about the good old days up North leaving deer hanging at camp for ‘nearly the whole season’ and credit the extreme cold nights for the perfect meat they took home. The chef in me says ‘no way’ so I hang late season animals in a shed with a little heat so they don’t go below 35 or so. This is expensive in an uninsulated shed, and poses a minor fire hazard. Very curious of your thoughts?

  29. cj

    I note that people have done this with chickens but I just have to ask – does it matter how the chicken was killed? I killed 6 chickens today & I ran out of daylight for processing. One is hanging upside down with the throat slit. I assume this is OK but the temp is a little too cold (might get below 32 tonight).

    The other is laying on a table in my hoop house with its head chopped off. Would that matter? Could I just hang it up and let it age headless. Seems wrong but you’ll admit the whole process seems wrong!

  30. A Brace of Pheasant: Farmhouse Christmas Dinner in England in the 1950s | Rachel Laudan

    […] ceiling. A  few more drops of blood fell on the flagstones. Hanging is absolutely necessary, as Hank Shaw of Hunter, Angler, Gardener, Cook explains. It is not the same as going […]

  31. Roast Pheasant With Mushroom Cream Sauce - Kalofagas - Greek Food & Beyond - Kalofagas - Greek Food & Beyond

    […] Shaw of Hunter. Angler. Gardener. Cook has some detailed info on hunting pheasant, hanging and of course, […]

  32. Robbie

    Hank, are you saying gut the birds before hanging?

  33. Drew

    Really appreciate the info. Quick question though. What if you can’t hang them? Is it ok to keep the tucked away in plastic bags for 3-7 days? Also, my fridge stayed 37-41, does this still age them?

  34. Scott

    Hi Hank!

    My friends and I generally de-breast ducks and geese that we kill before we get home (saves space and makes less of a mess at home). Do you think it would be beneficial to age breasts that are already cut out from the duck/goose? If so, what temperature/duration would you recommend, and how would you recommend aging the meat (i.e. in a plastic bag in the fridge, on a rack sitting in the fridge, etc…).

    Additionally, do you think that leaving the duck/goose whole while aging would age better and taste better? I may have to start bringing a bigger cooler hunting!

  35. Pheasant with Stilton Sauce | Mad Dog TV Dinners

    […] to February 1st and from December onwards they should be the size of a small chicken. I recommend hanging pheasant (intact), in a cool dry place, for at least 3 days and up to 10 days to improve the […]

  36. Chris Rowley

    I was just curious on how long to age a western Canada goose for? I am from BC and the birds we have out here are about the size of a average turkey.

  37. Chris Rowley

    As a follow up, because they are so large, we would like to roast one, could you point me in the direction for instructions on a good stuffed goose?

  38. Dennis Willliams

    I believe a “blunt” spurred bird is a young bird. As a pheasant gets older the spur gets longer and sharper. I hunt pheasants in the Midwest and would guess that 1 out of 15 birds are more than a year old.

    I have always wanted to hang birds, but have been leery. Looking forward to trying it next season. Thanks for the step by step information.

  39. Paul Stenson

    Hi, I really enjoyed your culinary research regards the humble pheasant and improving the flavour. Could you please clarify something for me. I get all of my pheasant off the shoot, and 90% of the time the shot has passed straight through the breasts and chest cavity. When you say “Do not hang any game birds that have been gut-shot” would this include the birds as I have just described?

    My favourite recipe is pan fried pheasant breast, flambeed in Tequila, served on a bed of basmati rice and stir fried baby corn, broccoli and sweetcorn.

    All the best,

  40. Dove Huntin’, Dove Pluckin’ |

    […] While many dove hunters crave a busy day of flying, I actually prefer moderate action, giving me time to pluck at least some of the birds on the spot, between sets of doves. This is not always possible, but it does spread the work out nicely. If you do not have time to pluck your birds during or immediately after a hunt, it is reasonably safe to hang the birds in a fridge (ungutted) for a couple of days. Though an agent of the USDA would be horrified, thousands of years of human history tells another story altogether. You can read more about hanging game birds over on Hunter Angler Gardener Cook. […]

  41. Carey Holmes

    Hi Hank,

    what are you thoughts on hanging pheasants that have been cleaned/gutted? The pheasants that I get are from hunting and I would assume that at least one or more pellet(s) have gone through the body cavity.

    Thank you,


  42. Josh

    Hi Hank,
    I’d like to hang my birds but I’m going to have a 3 day drive back home. Any tips?

  43. Jeremy

    Would hanging help or hinder coots? I usually just skin and de-fat them when I get home from a hunt, but I’ve heard some hunters suggest breasting them out right away in the field. The sooner the better.

  44. Connie Cunningham

    I have a goose farm. A USDA plant does the butchering for me and I then receive them back frozen a week later. So, I havent been intimately involved with their slaughtering as a rule.

    Twice I have had to kill healthy geese (accidents happen) and decided to eat them after plucking. Both times they were too tough to eat. And last spring I had a friend cull an aggressive gander. He reported that he was too tough to eat too.

    So. Even though they are domestic and pastured and young (mine were under 6 months, but the bad gander was two years) do they still need hanging? The Two Fat Ladies had a Xmas special with goose and they had the farmer hang their domestic goose for a week prior to his plucking and then their roasting it.(I think it was a week)and with all innards and feathers intact.

    If I decide to cull any more young ganders, should I hang them and for how long? I hate wasting the meat again.

    Thanks for this article! I too got kind of “erpy” about the whole hanging idea as I looked into it further. Especially glad they dont smell as bad as Id feared they might.

  45. Betty

    Hi there & thank you for your articles! A friend of mine called me last night & said the hunters who lease her land gave her a goose yesterday. I’m assuming they shot it that day. She offered it to me & said it’s outside, frozen, but hasn’t been gutted or plucked (which is what lead me to your article to see if it would still be safe to clean & eat as I’ve only ever dealt with fresh chickens or grouse). I do not know yet if it was gut shot, but will find out when I pick it up this afternoon. But now my question is; it has been sitting in her garage since they gave it to her. It was never hung up. Would that affect the safety of the meat (as long as it wasn’t gut shot)? Thanks so much.

  46. Hanging game (Pheasants)

    […] […]

  47. John Catlin

    I read several years ago about hanging birds, and it has always captivated my imagination. Or, should I say, I’ve always been curious about it.
    I hunted a couple days in S Dakota, and got 3 birds on the first day. I gutted them but otherwise left the feathers on and put the birds in paper bags in my hosts refrigerator.
    They sat in the back of the truck in the garage for a few days after my return home in Wisconsin, and I’d guess the temperature was a little cooler than 50, but not cold enough to freeze the birds.
    I believe the birds we ate did taste better. I love hunting pheasants, but I’ve never been overly excited about the taste. Now that I have more information, I’m keen to try again and see how it works out!
    Thank you for the information.

  48. Chuck

    Well in the heart of South Louisiana’s Cajun country there is actually a French word for the process of hanging game. In French a pheasant is a faisan. The word that I am referring to is faisander. It is often used to describe something that is rotting or getting a little “gamey” (maybe even an old tennis shoe) but traces back to the process of hanging game, namely pheasant. Not many pheasants in South Louisiana anymore, however the holdover word is still used to describe the aging of most any meat. The game, ducks or geese or whatever, is usually hung by the leg long enough for the bird to “drop”. That is, the weight of the bird pulling against the decomposed joint actually dislocates it and the bird hangs a little lower. Thats the barometer to let one know that it is ready for the pot.

  49. Sweet heavenly aged venison - Page 8

    […] link should make some of the folks on this thread's head explode: Hanging Game Birds – How to Hang a Pheasant | Hunter Angler Gardener Cook Reply With […]

  50. Kathy walton

    Thank you for this article and the work you have done. I have Muscovy ducks taking over my place, some of them getting to be 4 yrs old and kind of big, no they ARE big. I have read that they can be a delicacy, so I must be doing something wrong. Can I be confident that hanging will help, at least with the older quite handsome drakes? I have only butchered 4 younger ducks, cooked one, it was a disappointment. I have 7 four months old at the moment, they need to be dealt with now. Do I also hang these for at least a day? Thank you

  51. Hanging birds

    […] tried the hanging thing this year on two birds using this guy's system. Hanging Game Birds – How to Hang a Pheasant | Hunter Angler Gardener Cook I found no real noticeable difference in taste or texture after 3 days, but as someone posted […]

  52. Melissa

    Hi. This was a fabulous post. Just a few questions. I live in Salt Lake City UT, and am raising two geese for meat. They will be ready around late July, which is the hottest time of year. I have a basement that stays relatively cool, would that be an acceptable place to hang them?

  53. Anya Hunt

    I always thought that plucking a cold bird is that much harder then a warm freshly killed one?? or is that a myth?? and wouldn’t resting/aging a bird in the fridge have a similar effect then hanging it?
    I had a goose about 1,5 years old dealt to on Friday, plugged it, gutted and stuck it in the fridge for almost 3 days. I was expecting a shoe sole but it turned out absolutely amazing!! so now I am unsure was it the 3 days or the low temp roasting?!

  54. Andreas

    Thanks for the article, I was scouring the internet for some good sense advice, preferably with some science, on how to hang and age poultry, and this article was exactly what I was looking for in a jungle of useless others! Have a nice day!

  55. John

    Hank: Have enjoyed some of the dove recipes this season and looking forward to using your guidance on pheasants and quail. Anticipating a great season, I am spending some time reading up. I have not aged a bird like you have recommended, am looking forward to it! Also, the preparation of the birds for the amazing recipes… great detail and commentary, thanks.

    Regarding the aging process, what’s next? What are your preferred recipes? Brining for simple roasting, pounding for schnitzel, piccata, or straight for the general tso’s recipe? Or point an aged bird towards the smoker or confit? (Or all of the above?)

    Considering some recipes emphasize thigh and leg, others breast, will you take an aged bird apart after the process and use for multiple recipes? End of the day, looking for your opinion on best treatment(s) of an aged Pheasant… Thanks for all of the guidance on upland game prep and the recipes.

    Many regards,

  56. Neil

    Does the bird need to be gutted right away? Had a grouse hit our window in the morning but was not found until evening. Can it still be eaten. No doubt it broke its neck. No idea how soon it died.


  57. Matt

    I hung pheasants last season for between 2 and 4 days at approximately 50 degrees and noticed absolutely no difference in odor when cleaning them. The only thing I did notice on two of the 4 day birds, after plucking, was a darker color, generally in the area between the leg and base of the breast or on the back. It was under or within the skin but not on the surface, and is best described as closer to green in color and similar to an aging bruise. I found no odor in these birds at all. However I have to admit the color concerned me, thinking the birds had spoiled, so the family and I did not eat these. Can you comment on acceptable color changes we might see, possibly caused by bleeding from shot? Thanks.

  58. Sean

    I hung my bird for 7 days in the garage while outdoor temps held between 34-60 degrees. I’ve just dry plucked and gutted the bird and I’m concerned the meat has spoiled. It turned blue in many areas and it smells rotten to me. I just went down to test my garage temp and discovered it is a few degrees warmer than outside. Any advice on whether the meat is safe to eat?
    PS- Love your book.


  59. Matt

    So is the color I’m describing spoiled bird, or bleeding that is changing color like a bruise would? Regardless of whatever it is, would I need to worry about eating that part of the bird if I didn’t see it to remove it? I love the idea of doing this, and the ones I ate last year, after following your instructions on brining them, were phenomenal. However it’s hard to get my family on board with eating the ones with the color, so they are still in the freezer.

  60. rachel

    Hi all, I have been given 2 pheasant, they have been stored/ hung in the cold for three days. Can I now pluck, gut and fillet the breasts for freezing? (we want to make oate for xmas). Many thanks

  61. George

    Hey Hank. So if I shoot a wild pheasant in the head, I should hang it for a minumum of 3 days, right? (…and without gutting it?)
    But if it’s shot in the gut, I cook it up right away?

  62. Carter

    Thank you for this wonderful article! Do you have any opinions on a machine this this one (see below) for the dry plucking?

  63. Louis Bockner

    Thanks so much for the informative article!

    My brother in law and I are thinking of trying it out on a few roosters that were born in the spring and I was just wondering what you would suggest for a method of killing them. We usually just chop their head off but it would seem we need to find a new strategy if we’re going to hang them.

    Thanks again.

  64. Glenn

    Hank: How long will fresh killed birds keep in an appropriately chilled fridge? I wanted to keep a couple ducks and geese I shot last weekend fresh for the upcoming weekend. They would probably be in the fridge 6 days before cooking. Thanks

  65. Daniel

    This is great. Though I would love to see a similar post on hanging mammals. You speak of aging deer, but I don’t think you’ve provided such clear guidelines for how long, how cold, and in what state of processing (skinned? gutted? glans removed?). It also makes me curious if squirrels, rabbits, and boar would similarly benefit from hanging.

    Also, what are the guidelines for hanging turkey? Same as goose/old pheasants?

  66. C

    What if the birds are cleaned and fresh – would the aging process still work ? I am thinking that a similar aging process is used to age steak – am I wrong ?

    Great reads as usually!

  67. Brendon

    I just discovered this website, I love what I’ve seen so far.

    I just found a Halal live poultry shop nearby, and they sell geese (alive or dead, cleaned & feathered or not). If I were to purchase a goose (dead), what is your recommendation for cleaning/feathering/hanging? Have them clean/feather, or take it home, hang it, and clean it myself after a few days?

  68. BD

    i let some ducks hang for a few days, then dry plucked them. since then, they have been aging in a refrigerator. i want to smoke them. any problem smoking after all this?

  69. BD

    further to my post, the ducks have been aging in the refrigerator for 4 days.

  70. Tony

    I want to try hanging muscovy the next time we harvest one of our older birds. Should I bleed it out first? I can’t seem to find any mention of bleeding the birds before hanging them to age, but it seems like blood might pool in the cavity if you hang it by the neck, no?

  71. gamebird

    I noticed a mix of supermarket venison, mallard, pheasant and grouse which was double sealed packed, smelt eggy, like burnt matches when I opened the first seal. It’s not unpleasant and doesn’t turn my stomach as obviously rotten meat does but I’ve never eaten game before so don’t know if it is OK. The first sealed packet was slightly blown with gas. Is this OK to eat please?!

  72. gamebird

    You’re right I am :-) thank you very much for your reply, I’ll act accordingly! Happy new year.

  73. Tony

    Thanks for the quick response Hank!

  74. laurie

    Found a pheasant on the side of the road that had been hit by a car. Still warm on a cold 35 degree day. Clean kill with no visible blood or damage. Think its good to eat?

  75. Parmachella

    What a pleasure to read your article! Not only informative, but also almost literary. I look forward to further articles.

  76. Bobby

    Hank, I am heading out for the South Dakota Pheasant opener this weekend. I have always skinned my birds and I want to try hanging (or even just plucking) a couple but am struggling with the logistics of it. We will be hunting Saturday-Tuesday and get back home to Minnesota Wednesday evening. Weather so far is looking to be highs in the 60’s and lows around 50. I am curious how I should care for the birds until back home to make hanging and/or plucking at all possible. Big fan of all your work and recipes, thanks for any help on this!

  77. Erik from Minnesota

    Hi Hank-
    What do you think of Chef John McGannon’s recommendation to “dry age” wild duck for 3-7 days in the refrigerator before cooking? As you probably know, the recommended “dry aging” takes place after the birds have been gutted and plucked and can be done before or after freezing. I believe the theory is to get blood out of the meat, not enzymatic action as of course this doesn’t occur after being frozen. McGannon removes the backbones on the ducks to facilitate the blood dripping out.
    I just returned from a great duck hunt in SD and have three mallards “dry aging” in my beer refrigerator. I plan to give them five days. What do you think? Will it make a difference? Have you tried this “dry aging”? Any thoughts are appreciated. Thanks.
    Congrats again on the book!
    Chosen Frozen in Minnesota,

  78. Nate

    If I want to bleed the animal could I remove the head and hang by the feet.

Leave a Reply