Main Discussion Area > Shooting and Hunting
Squirell stories, resipies, hunts, ect.
mullet:
I'll have to try that Greg. I like to clean mine as I shoot them. Gives me time to let everything calm down and search out the next one. I just cut the back, pull the skin like a lot of you do. But I cut all four feet off first and when I get to the shoulders pull them through. Then I slice both shoulders off, slice out both backstraps, cut the two hams, slice the belly and cut out the two little loins. Throw them in my two gallon zip lock, wipe my hands with the Colonel's finest handi-wipes and slip after the one or two I spotted while cleaning their cuzzin'. They skin real easy when they are still warm.
possum:
My son and I watched Survivorman once. He turned over a log and picked up two long worms, "worms and centipedes are 80% protein where beef is only 20." Then he proceded to slurp one down and put the other in his pocket "for later". A week later while having lunch with my wife we get a phone call from the school nurse. My son a picked up a worm, told the kids on the playground that worms are 80% protein and slurped it down. I asked him later what it tasted like. "Dirt."
possum
madcrow:
I clean mine like GregB does. It takes just a few seconds and you are done. I have fried them and made the gravy and even made a few casseroles with them. Pressure cook a few til they fall off the bone and pick the bones out. Put a layer of pepperidge farms stuffing in a 9 X 13 baking dish, add a layer of squirrel, pour on a can of cream of celery soup, then layer on more stuffing, another layer of squirrel, a can of cream of chicken soup and add a final layer of stuffing. Bake @ 350 til the top is brown and everything is bubbling. If I get a bunch of the little rascals, I can them to save the freezer space. Then they are already cooked, tenderized and the broth works really good in gravy.
I have also done beer butt squirrel, just with small juice cans instead of full sized beer cans. Works great with rabbit too.
stickbender:
Ballista;
When I was a kid, and my Parents, and Brother, and Grandfather and I would go down to the Big Cypress, for Hunting season. My brother and I would go squirrel hunting. That was when we could shoot fox squirrels down here. Anyway, my Mother would Fry some, and the others she would make like chicken and dumplings, or squirrel stew. As for the squirrel pot pie, a simple recipe is to boil the squirrel till tender, and then put it in a baking dish, and add some chopped sweet onions, and some chopped garlic, salt and pepper, a little canjun season, and put in a small bag of diced mixed vegetables, peas carrots, corn, beans, etc., then cover it with a can of cream of chicken, or cream of mushroom, and then make your own dough, or store bought, and roll it out, and put on top of the mixture, and put it in the oven, and when the dough is nice and brown, take it out, and enjoy! As for the stew, do just as you would a beef stew. Just add the squirrel, and seasonings, and bring to a boil, and then simmer for an hour, and then add, some sliced potatoes, diced inion, stewed tomato if you want, or if you want a mulligan or brunswick stew, add okra, and mixed diced vegetables, and the stewed tomatoes, and let it cook for another 45 minutes, to an hours. Basically just use the squirrel as replacement meat for your favorite recipes. you can make a nice sandwhich spread, by boiling the squirrel, and then simmering for a couple of hours, with some diced onions, and garlic, salt, pepper, cajun seasoning, maybe some celery, or put it in a pressure cooker, and add the seasonings, and onion, and garlic, and then let it cool, and strain it. Then remove the bones, and put the meat and onions, and garlic, mixture in a food processor, and process to the consistency you like, and there you have a nice sandwhich, or cracker spread, while hunting, or watching your favorite hunting show. I used to take left over chicken, pork, beef, etc. and do that minus the seasonings, and make cat food, my cat. Speaking of shows, The Canadian Guy rules! The Bear Gryllys guy is indeed an idiot wuss! The Canadian guy not only shows you factual stuff, but actually does it, by himself, without the motor homes, or flight back to the hotel. I will be glad when they take Bear Gryllys off the air. Anyway there are a " Plethora " of recipes out there. Like I said, just take your favorite recipe and replace the meat with squirrel meat. I sure miss my Mother's squirrel stew. She too would also fry them, and then cover them with a nice gravy and put it over rice, and sometimes noodles. Dang, now I'm hungry! Ah the lowly tree rat, sure is in the gourmet aisle! Lets hear about some musk rat recipes, also know as known as long island black duck or something like that, during the depression era. Supposed to be very delicious. I know they are a heck of a lot bigger than I thought they were. I saw some for the first time, when I was in Montana, a few years back. As for skinning them, I do like mullet. I just cut around the middle of the squirrel, all the way around, then I just hook two fingers of each hand under the skin, and pull in opposite directions. Like Eddie said it's easier, be for rigor mortis sets in.
Wayne
armymedic.2:
since the post says stories too, i will add one, my favorite. you may have heard this one before, but here we go.
I had finished my first prim bow a few weeks earliuer, and had been hunting with it hard. it was a boo hick combo, with a mahogany riser, pulling 65#. As i scraped the bow i kept all of the shavings and put the in a ziplock and shoved them into my quiver. My plan was to start a fire with the shavings to cook my first kill where it fell. i thought it a nice way to connect my effort and the animal with the natural way of things. After hunting a oak block for a few hours i was walking along a dry creek bed, and noticed movent out of the corner of my eye. the squerril was about 20 yards away, stopped on a fallen log and brush pile. i rmemeber thinking it was to far because i had a flu flu arrow on the string, as man y of my fast shots had been overhead. i did a swing draw and added a little extra hehgt to the arrow and released. it was a blur, and i remmeebr thinking it flew much faster than a normal flu flu. the squerril unlike all the others stayed there on the log, as if it gave me permission to take him because i had hunted hard with weapons of my own make. in a moment the arrow was there and the squerril and arrow dissapeazred behind the brush. I rushed around the brush and dispatched him quickly, luckily the arrow had entangled him in the brush. I couldn't believe i had finally taken game with my own bow. I raised up and let a mighty yote howl echo through the woods as i raised my bow up. My brother who was hunting the same block said he knew i had succeeded when he heard that. I lit a cigarrete and washed the squerril in smoke, telling him thank you, and i was sorry. Next i took the squerril into the breek bed, and gave thanks again while i promised him his gift woujld not be wasted. i cut off one hind leg, and put in to a sharpened stick. i lit the fire with my shaving from the bow and boy did it start quick! once it began to settle into a nice flame i roasted the leg over the fire and sat back to enjoy the fruit of my labor and the gift from the squerril. EDventually my brother smelled the smoke and saw the fire sos came over to see what i was doing. he just laughed at me when he saw that i was eating the squerril right there wihtout any flavoring. he also declined a bite. although most people think it stange the way i pay homage, celebrate, and morn my harvests, i believe it really matters in the way i feel about harvesting, and if the animals let me harvest them or not. I have seen deer bust me, but allow me to shoot them anyway. some people say it was because that one was "dumb". i beleive it was because they respected the way i hunted them, and knew i would feed my family with what i take. Anyway, lots of random thoughts thee but they are all connected. thanks for listening.
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