@NotYourAverageLurker
Definitely rabbit, if you have them where you are.
They’re very easy to skin and clean, and you can cook them a lot like chicken. Plus you can use your 22 or a trap, and you don’t have to worry about poaching laws
(except in some hippie states where they have laws deliberately designed to fuck people).
Young ones are great for frying, especially breaded and deep fried with some seasoning (paprika, oregano, red & black pepper, garlic powder, sage, thyme, etc.). Southerners often marinade it in buttermilk and sometimes hotsauce for texture and colour.
Older ones are fantastic in a Mediterranean-style stew with tomato. They don’t have much fat, so it helps to add bits of cheap bacon ends. Stew’s also the best way to use the organs–the liver and kidneys add a
lot of flavour.
There’s a lot of ways to cook rabbit, but those two are my favourites.
Best advice is to do your research, and know what you’re getting into. My first time preparing a rabbit I actually followed a tutorial video on my phone.
Whatever you do, though, don’t use a shotgun, even if it’s mandated by law in your area; the horrible steel shot the fucking EPA forced on us breaks teeth.