A question for anyone who has hunted squirrel in the past. I am going to hunt them this year and was curious if there is any signs I need to look out for before eating? Also if some are not aware, the fur harvesters licence in nb allows squirrle hunting from October 1 to the end of Feb.
Squirrel hunting in nb
- Thread starter REM700J
- Start date
canadian hunter312
CGN Ultra frequent flyer
- Location
- Brant County
I've eaten hundreds of squirrels and have never seen any parasites, worms, or other nasties that would make my reconsider eating the animal.
Be sure to avoid overcooking as they go from tender and juicy to dry and leathery rather quickly.
Be sure to avoid overcooking as they go from tender and juicy to dry and leathery rather quickly.
Are you talking about Grey squirrels (and black colour phase) or Red squirrels? In Ontario, squirrel hunters cannot target red squirrels as they require a licence to trap, as they are considered furbearers. For the most part when you hear of squirrel hunting it refers to Grey and Fox squirrels. I have hunted squirrels for five decades and have eaten hundreds of them. They are fun to hunt and delicious to eat. They can be challenging... for the most part I hunt with a scoped bolt action .22 LR rifle, but at times use a shotgun with #6's.
All you need for red squirrels is a pellet gun. Shooting red squirrels is nothing like hunting Grey's and Fox squirrels... reds are more pest removal. Grey squirrels in the bush are a totally different game... they are wary and have excellent eyesight... they dodge pretty much every predator on land and in the ir, so they are spooky little buggers... often a challenge to hunt.
If it is red squirrels you are hunting, make sure to cook them well done. They eat meat and can have tricinosis. The slow cooker is your friend. Grey squirrels are much better eating. Three minutes in a pressure cooker and then finished in the oven or BBQ in your favourite BBQ sauce is pretty good!
badgreenbird
Regular
- Location
- Dawson Creek, BC
I generally don't bother eating red squirrels... grays have a lot more meat on them and are much more challenging to hunt. Their range in NB is expanding. If none in your area, try some areas in the St. John River valley, especially where there are some mast-producing trees. Have fun!
I live in quispamsis, lots of grays along the river valley for sure, just mostly in people's backyards lol. I will be looking for opportunities for grays over reds for sure. Have eaten 1 gray and 1 red. It's easily 4 to 1 meat ratio haha. I'm seeing black phase eastern grays in west sj now. But rarely in a huntable area unless I'm working. Might have to move toward Fredericton and follow the river ! Thanks for the idea!
badgreenbird
Regular
- Location
- Dawson Creek, BC
There might be some farther up the valley towards Hampton & Sussex... or over on the KP. Just gotta find some Crown or huntable land!
I use to hunt them with a pellet gun in Gondola PT off Longbow the area I hunted is now all houses there was also a pond where I shot ducks.
WereWeasel
CGN Regular
- Location
- Albert County, N.B
If you’re hunting reds you can find them almost anywhere there’s a tree. Ones found in spruce trees they can have a touch of that flavour, stirring up the foliage and rubbing to coins together can at least locate them if not cause them to run up and investigate, this will work a few times before you have to move on to a different stand of trees. Pretend you’re hunting big game and they are sure to come in barking the little pests.I’d wait until a few good frosts to ensure any creepy crawlies have left their pelts. Remember they are a cute rat so the further you are from a developed area the less likely they have been feeding on garbage.
Quartering them, breading and cooking them in butter is nice with your choice of dipping sauces. If you have a whole slew of them slow cooking them in a sauce and served on potatoes or rice is excellent.
Quartering them, breading and cooking them in butter is nice with your choice of dipping sauces. If you have a whole slew of them slow cooking them in a sauce and served on potatoes or rice is excellent.
canadian hunter312
CGN Ultra frequent flyer
- Location
- Brant County
I break them down into 6 pieces by cutting off the 4 legs and then cutting through the spine behind the last rib. Like other meat, age in the fridge a couple days before eating.
Deep fried is the way to go. When cooked proper it's tender and juicy.
Front legs will be done first, followed by rib cage, back legs and finally the loin section. Shake n Bake works great and "crispy" chicken coating is the best. Toss them in sauce for a wing like meal.
Or debone the meat and use it in a slow cooked sweet n sour recipe or stir fry. Squirrel burgers (70% squirrel/15 pork/15 bacon) are good too.
IMO its some of the best meat you can get from the forest.
