Citrus Squirrel

[Kahi]

Your still up in Gainsville?? Thought you might be back down here by now.

[austin ensor]

might try tree rat now.!!! lol

[floridadeckie]

Your still up in Gainsville?? Thought you might be back down here by now.

yup, job market hasnt picked back up, so it's not financially effective for me to come back down. granted its hard to find a ride when I'm at least 3 hours from where the good jobs are, Im still making enough to pay the bills up here. Working getting a ride based in lauderdale though, so I might be moving there in late may.


Glad this topic has been so popular, I was sure there would be interesting replies

[gottaflylee]

but I think any rodent type creature would just be impossible to keep down unless starving. I've eaten all kinds of strange shit, but I just can't fathom eating rodent. I guess it's b/c I grew up in NYC, and the rats in the street would be so big we would throw tennis balls for them to retrieve.

Kahi, thinkof them more as....tree rabbit, kinga the same thing, I love them both...sounds like a good floridadeckie and for what it is worth, I like getting them with my 177...loves the head shots, keeps all the meat to eat...

[floridadeckie]

lee you are right, head shots are best. quick kill, best meat preservation. but there are times when you arent presented the best shot and its the only one you've got. butcher shears and a good sharp knife makes cleaning and quartering (if you need to) much easier. Bon Apetit!

[Turkey Feeder]

I grew up killing and eating squirrel and rabbit.....squirrel you boil first to tender then fry and make gravy..rabbit just fry and make gravy...lots of salt and pepper, serve with biscuit,gravy and red potatoes.

Jim

[Captain Fred Archer]

Oh yeah, squirrel is good eatin'. I used to pop 'em regularly, especially when ruffed grouse hunting. Also sat in oak groves with a .22 and a 4X scope and shot plenty.

The classic, traditional way we prepared them was called Brunswick Stew. Wonderful stuff! I'm sure you can Google up the recipe. We loaded ours up with wild morels...sooo good! We always had a couple of huge pots of it at our deer camp and everybody loved it. Didn't last long!

(I used to make "SOS" out of it in the mornings for breakfast. No, no, not that SOS! I'm talking "Squirrel on a Shingle".

Long ago, in a faraway land, when we were where we could cook, we used the very same recipe using, believe it or not, guinea pigs! Danged things are delicious too, but too cute to kill. We bought 'em, we didn't kill 'em, but the locals sure did.

"Tree rat"? More like "Tree Bunny", if you ask me!

Website www.fredarchersworldoffishing.com

[Capt. Brian Daley]

Now that's the differents between the north and the south I'll
stick with possum

[Flatdog]

Now stew that same mix but just the meat ie no bones with Pigeon breast meat "not the city type Pigeon", and bake in a pie it's to die for. I should Imagine that wild turkey meat left overs would be real great also.

[tabasco]

Man,
whats wrong with you folks. Squirrel is some good stuff. As a kid I musta ate a ton of 'em. ALso really good to quarter them, flour/pepper and sear in cast iron dutch oven. Then make a dark gravy and simmer for an hour or so. Pour over some cat head biscuits and NOW you got something. Will try the citrus recipe also.
Tom