I would be esp careful when gutting it, to make sure fecal material didn't contaminate the knife or meat.

A contagious disease is something that could be an issue, although I don't think there are all that many that are transmissible to man. A disease virus or bacteria could be transmitted while handling the animal when butchering, rather than through the cooked meat. Tularemia (rabbit fever) is the first thing that comes to mind. Or rabies, which can be found in any warm-blooded mammal, transmitted by saliva or blood (and possibly other body fluids). Some varieties of existing bird influenzas might be an issue with wild birds (who can carry it without dying of it). Leptospirosis can be transmitted to man from infected animals through their urine.

Rabies is endemic in American wildlife, and seems to show up in cycles. Tularemia can be found in many countries besides the U.S., and although most cases of the disease here are in certain parts of the country, & most are currently transmitted by ticks, it can be acquired while butchering an animal that is carrying it, but not by eating the cooked meat.

A pair of good rubber or nitrile gloves could go quite a ways toward protecting you, and facial protection could be a good idea, too.

Maybe Trusbx could chime in here...

Sue