Squirrel hunting & cooking

280_ACKLEY said:
It is actually not legal to shoot Red Squirrel in BC unless you are a posess a valid trapping license (on your trapline/private property w/permission). They are classed as a "furbearer" just like muskrat, beaver........

280_ACKLEY
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Dont think so. Schedule C can be captured or killed at any time,anywhere.
All species of Genus Sciurus, Red squirrel is part of that category.

copy/Paste.

Genus: Sciurus

The genus Sciurus is the biggest group of tree squirrel in the world. It includes the red squirrel, and the other species we see in British parks and gardens - the grey squirrel. We have cut out all the other types like ground squirrels and flying squirrels. There are about 30 species of Sciurus squirrels alive today.
 
Sadly, squirrels are not on the small gam list here in Quebec, which makes me hate them even more because I can't touch them, and they are hell on the bird feeders.
 
Well, I never tried eating squirrel but my father has tried it back when he was working for his 2 brothers and friend up at Nadina's logging camp up north. The cook brought out a stew and the crew ate it and they seemed to like it. One feller piped up that he thought he recalled the cook saying that they were running low on meat. The cook replied that he was able to find some around. My father went out back to fetch something and he spied about 8 squirrel hides hanging on a tree and the cook's .22 was out of its regular spot. He then looked at the cook with a smile on his face and complimented him on the tasty stew. :lol:
 
I was told by my great-grandmother, that you are to remove the head before cooking. I've never had... but I would suspect that they would taste a lot like rabbit. I'd fry 'em with salt pork and garlic. :mrgreen:

Cut the head & tail off, skin(peel off), gut, cook, enjoy! Sounds easy enough.
 
I've most certainly shot squirrel in camp before. In fact, I don't think I've ever gone hunting without a .22LR in the truck. Normally I only camp out if I'm up north in the warmer seasons, and I've always preffered shooting small game to keep me going in the field. It's also relaxing when hunting luck runs dry. Squirrel and rabbit are great campfire meats. I skin and clean them and let them sit in some sal####er to kill any bacteria for an hour or so. Then get out some foil, and wrap them up with butter, garlic, and seasoning salt. Slow cooking beside the fire is best, the meat is tender and flavorful, and not gamey at all. Take the "drippings" from the foil, put them in a pan with some flour and some chicken broth and bring to a light boil for some tasty gravy, nicely suited poured over some quartered baked potato wedges.
 
mikeyb said:
. Slow cooking beside the fire is best, the meat is tender and flavorful, and not gamey at all. Take the "drippings" from the foil, put them in a pan with some flour and some chicken broth and bring to a light boil for some tasty gravy, nicely suited poured over some quartered baked potato wedges.
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That would sure taste GOOD with some biscuits :wink:

Huntsman :)
 
Yes, I must agree that slow cooking beside the fire is the best. I prepare mine a little different. With my squirrel I add tomato, onion, salt and pepper, as well as some summer savory. Rap and let cook. Anybody that has tried it in our moose camp loved it, but not everyone had the balls to try it :lol: :lol:
 
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