That's some fine grub there. I always season mine with some salt, pepper, paprika (Spanish smoked sweet), a hint to a hammer of cayenne according to what I'm in the mood for, mix all that up and rub it into the meat after patting dry, let it set for about 20 to 30 minutes, season up some flour the same way, flour it up, let it set again for about 10 to 15 minutes till the flour on the meat has a "pasty" film on it and dredge again in the flour, throw it in a skillet of half butter (real not that margarine crap) and half peanut oil and brown it up. Even better than Rabbit in my opinion! And no, it doesn't taste like chicken!!!