I know that me and guy age pretty much everything that we shoot, and I'm sure a lot of y'all have tried it as well. Here's an actual research article from Pennsylvania extension on aging wild game.

Just to show that there is science behind it, and we're not crazy.


http://pubs.cas.psu.edu/freepubs/pdfs/uk072.pdf

Nothing wrong with that.
We even aged dove last year to see how many old ones made it through the drought and how many were new hatch. I spent the better part of a day memorizing how to examine the wings to do so.

Something to do while the mesquite grill is ashing over.

I understand the science behind aging meat.

I don't agree with leaving the guts in.

That does seem a bit on the risky side

"Aging birds is a matter of personal
preference. If you decide to age, hang
gutted birds by the feet in a cool
(<40°F), dry, airy place for no more
than 2–3 days. You can dust feathers with charcoal and/or cover with
cheesecloth to protect from insects."

The article does say to gut them. I still think your just being lazy and looking for justification to nap after hunting instead of cleaning birds.

Not very many articles on the subject because of liability I'm sure. This is only the second one I have seen, other than the one I have posted many times. And because of liability as well they are not going to tell you to leave the guts in, although hunters have been doing it for years with dove and duck. But you are right convenience is the reason I do not gut them. I will argue it is no big deal leaving guts in with duck on the back and right temp, it will not seep into the meat, and will not spoil or have an odor when you clean it. I'm not going to gut a duck just to age it then breast it, that is just silly. And aging duck and dove to get past the rigor stage does make a big difference, I have not read that article yet but I will.

Yeah take that nap , or do whatever else you need to do like spend time with your wife and kids, no need to rush and clean birds after a morning hunt if you have other priorities, put the birds on ice or in the fridge they will be fine.

good read

Another great way to keep tenderness is to cook them sous-vide. Very easy to keep the temp constant using a crock pot and they end up eating like a prime rib.

http://www.youtube.com/watch?v=TJQQPKLMwAg

Aged duck sous-vide is pretty incredible.

i followed Guy's aging technique and it turned out good.

to each his own I say. I breast all birds in the field and throw on ice til I get home. Then it's rinse, bag, add water a few pinches of salt and freeze. Go back and do it all over again......... Ain't got a place to hang dead birds anyhow. When I say til I get home it's only a 30 minute drive