Pheasant should be hung for two days to three weeks in cool temperatures of 50 to 55 degrees Fahrenheit. Seven to ten days is a favorite length of time for many hunters and game cooks.
Hanging pheasant and other feathered game is done to age the meat and prevent it from being too tough. It tenderizes the meat and gives it a preferred "gamey" flavor. Hanging the pheasant allows it to begin to decompose and causes a chemical reaction in the meat itself.
The temperature must be kept below 60 degrees Fahrenheit to keep the meat from growing bacteria in abundance.