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When I get the opportunity, I like to help our local hunters out--it amazes me how many of them do not know how to skin a deer! The one thing I was ever taught about cooking wild game (other than well done is good) is to season it with things it likes to eat. I put sage on bison that I get from the butcher shop because we have a ranch nearby, but for hunting season I usually ask for the neck of any deer I skin. Covered in slices of sweet onion and autumn fruits and sitting on a bed of wild rice and baby carrots, even a big heavy buck neck falls off the bone and tastes great after about 3 hours. So, for butterflies, I'd say the trick is in the sauces. Honey mustard, sweet & sour, there must be a hundred dipping choices I'm not aware of but I bet flash-frozen butterflies dipped in a sweet-based sauce would be the way to go, recipe-wise!
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