Ok I have the skinning and gutting down but I dont have a good way to butcher them, seems like I have a lot of tiny ribs and bony parts, I must be doing it wrong.
Any way you like, but I always cut them into 4 legs, rib cage(very little meat) and back. And saved the heart and liver.My wife fried them. If it appeared to be an old (tough) one she would add a little water when almost done, cover and steam them for awhile.PS-I NEVER could skin them easily despite helpful advice from several other hunters. I hated cleaning them but loved the meal that followed.