I would cut the breasts off and the other bigger pieces of meat. Cut them all thinner and about the size of a typical hamburger patty. Wrap those chunks in bacon and onion slices then bake in a dripper type pan. Two keys here are not to overcook and the other would be to soak them in strong salt water the night before you cook them, preferably in the fridge. Smaller chunks in the crock pot soaking in chili sauce or salsa is also very good.---Wish I had a tag you lucky suckers! By the way, the gray young ones are quite good, the older ones are tough and strong tasting.
There is no help for this kind of insanity. I'm just a duck hunter, and should not be held accountable for all my actions between October 1st and freeze-up. Gordon MacQuarrie