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I had a recipe from the 70's, that I browned in a panwith flour and butter /poil, transferr into a casserole and added bayleaf and cover the meat in sweet cider. baked @ 300 for hour and served with wild rice [rice-a-roni type]
Added and apple [Waldorf] salad and corn bread. FanTastic!
If using a shotgun, suggest using #4 or 5 shot, as they will pass through minimizing search or biting a pellet. Using .22, go for the head and less cleaning to do.
After getting the skin off, I usually let soak over night in cold water and a couple of "gulb's" of vinegar. Then remove next day dry and use or freeze.
Hair is always hanging around.
Gook luck and ENJOY!
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