Here are the recommendations given to me by an old anarchist in Carrara for cooking a fox:
‘A male fox shot in January or February. Skin it, and keep the carcase in running water for 3 days, or, otherwise, hang it up outside in the frost.
‘Clean it and cut it up into joints like a rabbit, then put it in a lidded pot with some olive oil on a slow fire. In this way a certain amount of liquor will be released. Continue to simmer until this liquor is reabsorbed; the process abolishes a certain acridity in the taste of fox.