If you’re being serious...
Good thing is you’re gonna end up with mostly boned out meat so you don’t have to worry about that.
If you’re a pretty bland eater (chicken and rice) maybe you can just grind it, brown it with some salt and throw it on a bed of rice or greens.
I do this when I’m not in a meat crisis.
Venison is lean af so you don’t even have to drain the fat.
Super convenient.
Gnawing the meat of the little rat spine on the back piece of a squirrel is still a little weird to me, but if I braise then then pick the meat I think nothing of it.
Which is odd because I will gnaw tf out of beef, pork, chicken or deer bones and think nothing of it.