My Dad and I used to hunt them and they were not bad. Like all game animals, you can't compare them to their domestic cousins. The best one Dad ever did was cooked on his outside grill that he had made. It had a rotisserie that would do a whole animal of about 100#. He had made a plywood cover that would convert it to a smoker. He prepped it whole with spices and rotisserie smoked for about 2 hours and then took off the smoker cover and finished it, spraying it with apple cider vinegar. It was wonderful. It dressed about 45 to 50#.
Dad has been gone for 12 years now and his special way of using spices and the smoke/grill are gone too. I have tried to replicate his cooking method, but it never seems to come out like his.
