The Firing Line Forums - View Single Post - Squirrel Skinning/Cleaning Picture Links?

BadMedicine · November 1, 2000, 11:48 PM

I like my squirrels char-burnt, with garlic

That's the way I had them the first few times, and it just kinda strikes me as how a squirrel should taste now. We used to shoot them with wrist-rockets or BB guns while camping, and garlic salt and pepper was usually the only spices we had, to cook fish with.

The meat usually has a piney taste to it, or at least red-squirrels do. They are somewhat "wild" but I like them none the less

Red squirrels really aren't worth shooting for the meat. All de-boned, they have maybe 3 good bites of meat, I could stuff it all in one mouth full. I usually just shoot them cuz...well, that's what I do, and then eating them cuz, well, I killed it.

[This message has been edited by BadMedicine (edited November 01, 2000).]

November 1, 2000, 11:48 PM	#13
BadMedicine Junior member Join Date: July 8, 2000 Location: Anchorage Posts: 863	I like my squirrels char-burnt, with garlic That's the way I had them the first few times, and it just kinda strikes me as how a squirrel should taste now. We used to shoot them with wrist-rockets or BB guns while camping, and garlic salt and pepper was usually the only spices we had, to cook fish with. The meat usually has a piney taste to it, or at least red-squirrels do. They are somewhat "wild" but I like them none the less Red squirrels really aren't worth shooting for the meat. All de-boned, they have maybe 3 good bites of meat, I could stuff it all in one mouth full. I usually just shoot them cuz...well, that's what I do, and then eating them cuz, well, I killed it. [This message has been edited by BadMedicine (edited November 01, 2000).]