9412765
AH senior member
Weather and wife permitted a reprieve from work and daddy duties for an evening squirrel hunt with my new squirrel rifle by myself! It was a beautiful, crisp fall evening and I hunted in my street clothes after getting off early from work because of rain. I take my 6 and 3yo boys sometimes, which usually results in seeing no squirrels, but they have fun.
The squirrels were pretty wary, so I only bagged one gluttonous buck squirrel cutting a walnut. He looked like a juvenile racoon at first, he was so big. He was feeding so focused on a limb that I snuck right under him and had to use a pursed lip squeak to get him to turn around for the head shot.
I got busted a couple times from a ways off, which, in my own personal squirrel hunting point system means, the squirrels won that evening. Probably, a change of camo clothes and a little more patience would have helped that.
After fairly extensive experimentation in two US states with squirrel cooking methods, I have settled on stewing as the only reliable method for tenderizing squirrels. At that, it's still unpredictable as to how long it will take to properly "fall off the bone" tenderize them. I've had it take as long as five hours before a fork doesn't just bounce off rubber, to as little as an hour and a half.
All that climbing and scampering they do that makes them so tough also makes them excellently flavored. Interestingly, they have clavicles, which makes getting the shoulders off a little more difficult then 4 legged ruminants or hogs.
I decided to stew mine with some onions, garlic and sweet and spicy peppers in beef stock this time. The next day I fried some potatoes to mix in and it was delish! I was reminded that game meat is so much more flavored than domesticated animals, that you don't need nearly as much to feel satiated.
Brent
The squirrels were pretty wary, so I only bagged one gluttonous buck squirrel cutting a walnut. He looked like a juvenile racoon at first, he was so big. He was feeding so focused on a limb that I snuck right under him and had to use a pursed lip squeak to get him to turn around for the head shot.
I got busted a couple times from a ways off, which, in my own personal squirrel hunting point system means, the squirrels won that evening. Probably, a change of camo clothes and a little more patience would have helped that.
After fairly extensive experimentation in two US states with squirrel cooking methods, I have settled on stewing as the only reliable method for tenderizing squirrels. At that, it's still unpredictable as to how long it will take to properly "fall off the bone" tenderize them. I've had it take as long as five hours before a fork doesn't just bounce off rubber, to as little as an hour and a half.
All that climbing and scampering they do that makes them so tough also makes them excellently flavored. Interestingly, they have clavicles, which makes getting the shoulders off a little more difficult then 4 legged ruminants or hogs.
I decided to stew mine with some onions, garlic and sweet and spicy peppers in beef stock this time. The next day I fried some potatoes to mix in and it was delish! I was reminded that game meat is so much more flavored than domesticated animals, that you don't need nearly as much to feel satiated.
Brent