Lots of good suggestions here. I use a pressure cooker to make them more tender and to remove meat from the bones for any of the recipes and uses listed above. I do the same thing with pheasants, turkey legs, venison shanks and any other meat that is tough to prepare. 8-10 minutes in a pressure cooker solves a lot of problems.

If they are young (you can tell by their genitals) I like them in Italian Bread Crumbs and fried.