Squirrel Hunting Tips
Squirrel Hunting Tips
Hey, it's your new old friend Bubba Jasper again. Hope you're having a great day! I wanted to jot down a few tips on squirrel hunting to maybe help your next squirrel hunting trip be more productive. Heck, I'll most likely add a couple of my delicious squirrel recipes along the way! And if you haven't eaten squirrel then neighbor you have missed out on one of the best tasting wildlife natural resources there is! Very lean, very clean tasting meat that makes a delicious gravy that compliments fresh cooked rice, potatoes or noodles. Better not get any on your forehead while eating it because your tongue will beat you to death trying to reach it!
Well I best be giving you those tips I was talking about:
- Always hunt in an area that you own or have permission from the landowner to hunt.
- Be familiar with your weapon (let's not beat around the bush-it is a weapon).
- Know your limitations and the limits of your weapon be it a .22 rifle or a shotgun which are both great choices for taking these delicious critters.
- Always know what is behind or beyond your target before aiming or shooting. Never shoot at a noise or movement. Identify your target before aiming or shooting at it. Binoculars are a good thing to bring afield with you.
- Ease through the woods slowly and quietly, stopping every few minutes to scan the treetops for squirrels. It is very important to move very slowly and quietly as they can spook easily and disappear in a flash.
- Take your time. There's not a punch clock in the woods.
- After shooting a squirrel make note of where it fell so you can find it. Don't move right away after shooting as more squirrels may appear in the trees just to see what all of the noise was about. I have taken many squirrels by staying put several minutes after I shoot. Curiosity killed the cat works in squirrel hunting too.
- Squirrels need to be at least field dressed pretty soon after harvesting so as not to allow the meat to spoil.
- Please only take what is allowed in your state's bag limits laws.
- Respect the game and woods you hunt in. Try and leave it better than when you arrived.
- If possible try and pick up your used shotshells so as not to leave them in the woods. Dispose of them properly.
- Most of all have a great time! Enjoy the woods, the squirrels and the company you're with! Remember no alcohol until all shooting is overwith and guns are unloaded and put away! Live to hunt another day!
Cooking These Critters
Well as I mentioned here are a couple of recipes using this delicious tasting critter:
Fried Squirrels and Gravy
- 2 to 4 cleaned, quartered squirrels
- salt and pepper ( I love cajun seasoning myself)
- cooking oil
Season the flour with the salt and pepper or cajun seasoning. Dredge squirrels pieces in seasoned flour and set on a plate to dry for a few minutes. Heat about 3/4 of an inch of cooking oil in a skillet. Place squirrel pieces a few at a time in oil and brown on both sides. Continue browning until all pieces are done. Remove all but about 2 tablespoons of oil from the skillet. Sprinkle in about 2 tablespoons of the seasoned flour and stir into the oil. Allow to cook until light brown in color and continue stirring. Add about 2 cups of water and stir into flour mixture. Adjust heat to medium high and continue stirring. When it boils lightly add all of your squirrel pieces and turn heat down to medium low. Put a lid on skillet and cook about another hour and a half while checking to see if you need to add more water or seasonings. While this is cooking, boil 2 cups of water in another pot. Add 1 teaspoon of salt and 1 cup of raw rice. Allow to come to second boil and turn down heat to low. Place lid on rice pot and don't open for 20 minutes. After 20 minutes, turn off heat under rice. Check squirrels and gravy (they should be done). Serve squirrels and gravy over rice with a nice green salad, some rolls for sopping and some iced tea. Great southern meal and one I have eaten many times.
Squirrels in Foil (My Dad created this one)
- 2 to 4 squirrels, cleaned and left whole
- 1 medium yellow onion, chopped
- worchestershire sauce
- salt and pepper
Get your barbeque pit or gas grill ready to cook on. Season squirrels with salt and pepper and place each whole cleaned squirrel on a piece of heavy duty foil belly side up (there should be a split in squirrel from neck to groin area). Place a couple of tablespoons of diced onions in cavity of each squirrel. Add a splash or two of the worchestershire sauce over the onions. Bring up sides of foil and fold down to seal each squirrel inside. Place on grill over hot coals or on grill on gas grill. Cook for about one and a half hours while moving each package around grill area so as not to burn the meat. When done open pouches and serve squirrels and collected juices with some rice, a nice salad and beverage of your choice (always beer when I cook outdoors-just sayin'). Meat should be eaten off of the bones but don't eat the bones. Enjoy!
Food is good! Long live the farmer! Long live the chef! Long live the stove!