Squirrel Hunting
Friday, December 7th, 2007
One of the earliest types of hunting I got to do when I was young was squirrel hunting. In fact, a squirrel was the first animal I ever shot, if memory serves me right. It’s an excellent animal to break in new hunters on, since they are rather plentiful in most areas, and for the most part, not as hard to hunt as other small game.
Being from Oklahoma, I’m more use to seeing gray and fox squirrels. Here in Canada, the vast majority of squirrels I see are black squirrels, which was a rarity back home. I tease my wife, though, and tell her no matter the color, they still look tasty.
See, she finds it a bit strange that I eat squirrels. To be honest, when cleaning them and seeing how much they look like a rat when the skin is off, I find it a bit weird too. I guess for her it is a bit like rednecks and roadkill…it just doesn’t seem right to eat them. But damn are they ever tasty. Oops, I already mentioned that.
It takes a few of them to make a good meal for a family, but well worth it. Especially when you fry them up and serve them with mashed potatoes, gravy, and biscuits. Some really good eating. Come to think of it, I don’t think I have ever had them any other way except for a couple of times that we had them baked.
For those of you who may not know, here is a simple way to fry up a squirrel.
Cut the squirrel up, let it soak in salt water over night. Remove from the salt water, dip it in either milk or cream, roll in flour, and toss it in a skillet with plenty of oil to mostly cover it. Let it cook until golden brown, flip it and repeat the process. Simple, isn’t it? And hard to beat.
I have a few other recipes that can be here if you’re interested in them.
hunting, hunting sense, squirrel hunting, squirrel recipes, wild game cooking, black squirrels
