Spit roast them on a rotisserie. Tastes like chicken! Run the rotisserie rod down the throat and out the ass, tie the tail to the rod with wire and roast them up at about 350F for 30-45 min, depending on their size. No more than 2'-3' long, otherwise they are old and tough.
Oh, make sure to gut them first with a slit in the abdomen. Once done, just open it up and eat the meat right off of the skin. Mind the bones though. The smaller ribs can choke you if you're not careful.