I had it once. It was dipped in bread crumbs and pan fried. I liked it.

Trim it well, rub with Lawery's. garlic powder, and pepper, grill until pink........YUM!

Cut it into large cubes. Brown it in a skillet and let the juices cook down until the bottom of the skillet is coated with it. Add enough water to cover the meat, then scrape the coating off the bottom of the skillet. Add one chopped up onion and seasoning.It will make a rich brown gravy that you serve over rice: "debris de coeur de chevruil."

make sure all the blood is out first..i slice or dice it and pan fry it in butter,adding onion and mushrooms..