It does fly in the face of most American sensibilities but I'm simply determined to make the best possible meals of any gamebirds I take and this almost always seems to improve them as tablefare at our home. Having tried them side-by-side with unaged or even fresh-killed birds, the aged and then brined (after freezing) versions are always more-tender and with a much better flavor.

Try it for yourself sometime. It's science, not voodoo.