from memory Joanna heads off guts out dunk in boiling water for a few seconds then peel the skin (depends how long they have been dead as to how the skin comes off )then cook as you would with fish to your liking (fry roast boil etc )

some use the blood to make gravey if you are up for it

 but they have to be alive for that and mixed with red wine whilst fresh (ick)

its been a while but i seem to remember the taste being a bit in need of a good seasoning

have fun MOS xx