Thanks for the tips so far. Fried with garlic mayonnaise sounds an enticing prospect... The reason I am asking is they have been breeding uncontrollably in my garden and eating everything in sight. They have gotten so fat and bold that they barely bother to run away if you approach them. So I have invited my shotgun-toting brother to stay, on condition he shoots as many as he can. The butcher is going to be me, so the first couple of goes are bound to be messy! But at least I am sure to get all the good innards. How does the liver compare with, say, chicken or duck's? With the hanging, do you reckon a day or so in their fur in a cool place will be enough?
