doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com Pheasants in freezer - what's too old to eat?

Cleaning out a freezer yesterday and I came across a couple of frozen pheasants from Fall of 2010.

Have these been in the freezer too long. Are they too old to eat? Freezer burn? Looking for opinions.

Thanks in advance!

If you packed them in plastic containers and filled said containers with water they should be good. If they are just frozen in plastic freezer bags with no water I would question the quality. I'm a cheapskate so I use empty plastic Folger's coffee containers. Cut the bird up, put the pieces in the Folger's container, fill with water, and pop them in the freezer. If I have too many stored in the freezer I thaw them out and pressure can the meat in quart jars. Canned in jars it lasts almost forever although at my place it goes quick.

Depend how they were packaged. If in a vacuum sealed bag or encased in water (frozen in a solid block of ice), they should be fine. Air is the enemy of frozen foods.

Pheasants should be no different than doves or quail. Freeze them in water, so no air gets to them, and they will last a long time. I have eaten birds that were frozen in water that were three years old, and they were fine. Three years is probably getting near the limit, tho'.

SRH

Freezer burn is just that, a burn that should be evident upon inspection while frozen, I think it results from dehydration of the exterior. Thawing and smelling are your best option, if it smells good, it should be ok, if an off smell than it won't kill you but I throw stuff like that out.-Dick

You can often salvage freezer-burned pheasant by laying bacon strips across the breast and legs, then grilling over charcoal. Sprinkle the bird with rosemary. Use the indirect method--coals along the sides of the grill. Place the bird on a chicken rack in a metal pan, with at least 1/4" of water and red wine beneath. Add more liquid as needed during cooking. Don't let the pan dry out and burn. The drippings blended into the wine mix will make a fine sauce. If too much liquid's left when the pheasant is cooked, put the drip pan on the range and reduce.

Two-year-frozen venison for dinner last night. Great stuff.

I've eaten older birds with no problems. If it smells OK just trim away any freezer burned areas - as you cut it's easy to see the demarcation between the burned meat and the fresh.
Dave

We always vacuum seal our birds; you think freezing in water is better?

Depends on how hungry you are and how flavorful a sauce you can make.

More seriously, the suggestions upthread are right on.

FWIW, a couple weeks ago I had moose sausage that was vacuum sealed before freezing and it was perfect despite being a year in the freezer. And I'm eating jam I canned in 2001 that's as good as fresh (though the peach and apricot can be a little dark).