Since they are a bit tough and slightly gamey too, I'd recommend a stew or gumbo type deal. I find it's always best to slightly grill or roast the meat first. On a high heat, say 400f, I'd roast it with salt and pepper seasoning just enough to make it evenly brown. Then, I'd chuck that sucker in the stock pot whole. After an hour or two of simmering, depending on my mood and what's on hand, I'd throw in some potatoes or rice, onions, garlic, peppers, peas, corn, etc. If it were me, I'd thicken it do a dark brown stew, add some red wine, and have it with corn bread and veggies. :eat:

You could also put them in the smoker bbq for many hours. With long cooking for lean meat you may want to "bard" (or cover it) with fatty beacon to self baste. Start with your favorite rub and spray bottle with pure apple juice every time you tend to it. :eat:

IMHO that is. :food10: