Thanks for the explanation Panini.
Here on our farm we have few gray, and more black and red.
As I said, I've always prepared them in a stew fashion.
I treat them same as wild rabbit as the bodies butcher pretty much the same.
Ribs and breast cook faster then hind quarters.
As far as the original post goes, I think that Cowboy has a great idea.
To clarify....you want to take the center cut meat from the saddle, pound it thin and wrap it around a...