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1


Skin the vole. Because of its small size, don't remove the head as this might remove some of the neck meat.

2


Eviscerate the vole to remove the internal organs. Use a sharp knife and make a clean cut. Some recipes will call for adding meat, cheese or other stuffing, and you may need to sew the incision once you begin cooking to keep the stuffing in place.

3


Dredge the vole in flour and spices. This will help prevent the meat from sticking to the pan and adds a protective coat to keep the flavors in the meat while cooking.

4


Cook the vole. Fry the vole in butter, oil or bacon grease. Bacon grease will add the most flavor to the meat. Use a meat thermometer to measure the internal temperature of the meat. Cook until the internal temperature of the vole is 165 degrees Fahrenheit. Because voles are small, this may only take five minutes.



Read more: How to Cook a Vole | eHow.com http://www.ehow.com/how_8519907_cook-vole.html#ixzz1goExXO00