i do em up like a deer...gut them...then skin them(skinning is THE WORST...it takes a good sharp knife..no peeling it off most of the time!) after you got it skinned, i like to quarter them..both back legs and the ribs and front legs..makes 4 quarters. not much meat on the front but theres some...most of its in the back legs.

after i got the quarters i dip them in eggs then into italian bred crumbs. then i deep fry...they turn out and taste pretty much like chicken wings..couple drops of hot sauce on them and they are good eaten...takes a good couple to make a meal...

also, if using a shotgun, try to pull out all the shot after skinning, before cooking! believe me....biting on shot is no fun. exspecially copper or nickle plated!! can usually see the holes that the shot made. often times there will be some hairs or in the case of a bird, feathers in the hole..if not, spotting the hole the shot made still isnt tough if you look...