Quote Originally Posted by theGinsue View Post
Okay, so I know you can skin 'em and hang the skins to dry, but anyone here ever eat 'em?
You mean you don't?! lol
Cut the head off, peal the skin (don't cut it up the middle) off, pull the guts from the neck all the way out, cold water wash.
You cut them into 4-6" lengths, cover them in corn meal and fry them in bacon grease or oil. Good meal, there. Really does taste pretty much like chicken, too, but with the consistency of fish. It's an interesting eat, but a good one. There was a restaurant in Denver that used to serve them up all the time, but they were probably farm raised.
Their skins make neat things, too, like wallets and hat bands, etc.
And the B&P limit does not apply to road kill, or so the Fort Collins DOW guy told us a few years back. May have changed. Doubt it.