In a message dated 8/21/2004 4:01:35 PM Eastern Standard Time,
[log in to unmask] writes:

> Anyhow, now is time to cook it and I am looking for suggestions asap.
>
Per "Joy of Cooking" - get yourself a copy!

Be sure to remove the two small glands found in the small of the back and
under each foreleg, between the ribs and shoulders.

Stuff and roast like pigeons (bard them - means add fat or bacon) or use in
Brunswick Stew:

Saute meat slowly in drippings.  Add onions, tomatoes, water, cayenne,
cloves.
Simmer covered until tender.  Add other seasonings to taste.

I can't vouch for this, seeing as I just spent the afternoon feeding my
squirrels peanuts ;)

Seriously - Joy of Cooking (Rombauer) is a classic, with instructions for all
types of game.  You should be able to pick up a used copy at garage sales
etc.