I prefer snows and specks to Canadians. They will work in gumbo or pot roasted. Its just an issue of getting the seasoning right and cooking it long enough to get tender. If you kill a lot of them you should also consider having them made into sausage. One of my cousins in Louisiana does that and it is great.

Grill um, soak them snows and blues in Dales sauce overnight wrap in bacon cook them over charcoal with some hickory wood mixed in and you will love them.I live in northeastern Arkansas we have millions of them here from dec to march. There a blast to hunt to.