pluck it whole and get the innards out while I'm at the blind, cutting off the wings, feet and neck (after it is home). (Some game wardens can't tell the difference between birds just looking at a wing and foot) -- -- brown it on the stove -- put in a roasting pan with a small grate at the bottom if you have one, if not that's ok too --- add water, salt and pepper -- cook on 425 for several hours -- while it's boil or brown the gizzard and heart along with several from ducks, use these for giblet gravy, make mashed potatoes, oyster dressing, and wild rice, maybe rutabagas if I get a wild hair, and some u-bake rolls.
