Flour, salt, pepper, fry in pan.
Probably how I'll do it.
Kinda like fried chicken. With all the trimmin's... mashed taters, pan drippin' cream gravy, pot of beans..
Might be pretty good grazing!
Chicken fry the young after quartering or drop them on the grill after skinning.
Mom would also lightly brown them a bit on the stove top skillet with a bit of cooking oil, with no flour, and then put them in a shallow corning ware dish with clear glass type lid with 1/4 inch water in a 300-350 degree oven.
When tender, take them out, tap the big leg bone on your plate and the golden brown meat falls off the bone.
Its the best mammal meat on earth. I can remember several specific times she did this way back to before i was in the 3rd grade, Barry.
You can also do this with venison steaks.
The older and tougher can be quartered and browned in flour and put in a pressure cooker with a bit of water 15 min.
Delicious, and great gravey is made from the juice.
