WhiteTailer06

where can i learn how to feild dress and butcher a squirrel? never aten squirrel before, and parents think that if i don't like it, i shouldn't kill anything else, so whip me up a good recipe, because i'm doing the cooking
make it understandable, please

oh yeah i also want to make a small rug sort of thing out of it for my first kilt animal

And maybe mount the head on the wall.




Edited by - WhiteTailer06 on 08/21/2002 04:28:25

Tree climber

if it is young squirrels,season with garlic,lowery's season salt,salt lightly,pepper,flour and pan fry just like chicken.("very good" )
If they are old ones,pressure till tender,with the above seasons,flour,brown lightly in iron skillett,remove and make gravey,replace squirrels,cook another few min. make a big pan of biscuits.
<img src=icon_smile_tongue.gif border=0 align=middle><img src=icon_smile_tongue.gif border=0 align=middle><img src=icon_smile_tongue.gif border=0 align=middle><img src=icon_smile_tongue.gif border=0 align=middle><img src=icon_smile_tongue.gif border=0 align=middle><img src=icon_smile_big.gif border=0 align=middle><img src=icon_smile_big.gif border=0 align=middle>

I am not a hunter I am a whitetail population reduction specialest

remember keep your back to the sun, your knife sharp, and your powder dry.

Grovere

I got this video and call combo from Cabelas that shows you different ways to call them in and also several ways to clean them. The Lohman company put it out &quot;Lohman Squirrel Challenge&quot;.

Don't forget it, Forgive.

swampchopper

My favorite way of cleaning them is to make a circle cut right below the head, and then hang them in a u bracket or just hold the head in one hand, and pull the skin right off of them. When you get to the feet just cut them off. Works perfect all the time not messy, and it is quick. After the skin is off then you dress them out.
As far as cooking, I am from the cajun country and down here you cant beat our good famous andouille and squirrell gumbo served over steamed rice. It is delicious. The main ingredients are onions, garlic, celery, bell pepper, shallots or green oninons, about a pound of chicken liver and gizzs, the andouille sausage, some tobasco sauce, the squirrels, worchestshire sauce, and anything else we think of. Before you make anything you have to make a good rouix. That is the key. I cant tell you how much of this and how much of that, but over time you learn just how much of each, and it is so good that you never want it to end. Thats how we cook squirrels down here. And the andouille sausage goes with anything I cook.

the Swamp

Squirrel Master

This is the easiest for me. As soon as I shoot a squirrel, I gut it either there or before I leave to go home. Then I just cut the head off, along with the hands, feet and tail. Then just cut a small 4 inch or so cut on the back. Then take my fingers and pry the skin away from the body. Takes about 3 minutes on either squirrel. The last thing I do is between the legs, I cut the squirrels rear off and other parts. I just make an upside down U..cut up the inside legs, then across the lower back bone. Takes care of the nasty area I dont think anyone wants cooking along with there meal..That's just me....Talk to you all later.....Squirrel Master