Not allowed around the house, those are treated like pets and are spoiled rotten. Further out they are fair game. I have a couple recipes which are favorites. Both start with an overnight salt water brine followed by a seasoned parboil. At this point, the two differ. One is for smoking on the grill where I use a dry rub and a bacon wrap with jalapenos and vadalia onions, about like I grill pheasants. The second is the skillet browning followed by simmering in a wine gravy with brown sugar served over rice with buttermilk biscuits. Making the second one now as I type and it's turning out to be outstanding.
Best
