I am especially interested in those meats and veggies that people don’t eat much any more, like venison or cardoons. I have nothing against good grass-fed beef or a head of lettuce, it’s just that others are doing just fine writing about those foods. I’m trying to walk a less-traveled path.

For those who enjoy eating pheasant, his blog post offers terrific insight into the pros and cons of hanging the birds first.

Enter the pheasant. A pheasant really is a “ditch chicken.” It is a close cousin of the domestic chicken and when eaten fresh has, as Brillat-Savarin puts it in his The Physiology of Taste, ”nothing distinguishing about it. It is neither as delicate as a pullet, nor as savorous as a quail.” 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.” They’re correct, especially with farm-raised birds or those shot at a game preserve.

Hanging Game Birds – How to Hang a Pheasant | Hunter Angler Gardener Cook.