A pictorial,
Tuesday went on a hunt on corps land on Truman lake in Missouri. I like squirrel and don't kill just to kill I hunt them to eat. It was a good trip and fount them high in the native pecans we have growing here. My gosh they would not stop moving. Up the giant pecans to grab a nut or a cluster of nuts and back to the ground in thick brush to bury and repeat performance. I would stalk, sit and watch to find most of the time on way back up tree a pause to see what was going on before ascending back to the treetops. Got four this way and one gathering a cluster for the tops. Had to rush shots and lost three front legs. Synthetic Crown trying my .30 caliber barrel kit.. Gun came with the .25.
Shots were from 15 to 40 yards. It was a hoot and I bet I seen 20 plus grays and two fox squirrels. I will go back. Time passed real fast and I did not realize from 7:30 to 10 AM had passed so fast. 44 degrees at start and when it warmed enough the skeeters began to bite this is when I quit. So today it was time to cook and consume. We did our favorite recipe for old tough squirrel. I think I have shared this recipe before but want to again it is that good. We like to cook and there is a few steps but it is not hard. Please try it I am sure it will be a hit for you and your families.
Spanish Braised Squirrel Recipe - Hank Shaw's Squirrel Aurora (honest-food.net)
We doubled this using the five from Tuesday and one from Monday. Usually do this in an 8 dutch oven but upsized to a 12. Sometime I will do a dozen and feed a crowd with the 12. So here is a a couple shots of the prepare part.
The nut part. Calls for almonds, squirrel prep is good with some nut as it is the important part of their diet. Recipe calls for almonds. Well here no almonds are grown but ten years ago I planted chestnuts from seed. This years crop was fantastic. Fast growers seed can happen in five years. Blight resistant cross of Chinese or European origin. Hopefully we will get a native blight resistant tree available in the future. Now the salted and dusted floured pieces browning, 
Skipping to pulling out of the oven in last stage. Recipe time needs to be extended for age of squirrel used. Don't rush the process and leave time for such. Said 45 minutes to an hour for the braise in oven but ours took and hour and a half. It is worth the wait believe me.
Lets plate it up with some skillet toasted bread, 
I am as full as a tick and happy as a clam right now 
Life is good in SW Missouri! Happy hunting friends we have all we need provided for us out there to be used. Take advantage and use selective harvest.
Tuesday went on a hunt on corps land on Truman lake in Missouri. I like squirrel and don't kill just to kill I hunt them to eat. It was a good trip and fount them high in the native pecans we have growing here. My gosh they would not stop moving. Up the giant pecans to grab a nut or a cluster of nuts and back to the ground in thick brush to bury and repeat performance. I would stalk, sit and watch to find most of the time on way back up tree a pause to see what was going on before ascending back to the treetops. Got four this way and one gathering a cluster for the tops. Had to rush shots and lost three front legs. Synthetic Crown trying my .30 caliber barrel kit.. Gun came with the .25.
Spanish Braised Squirrel Recipe - Hank Shaw's Squirrel Aurora (honest-food.net)
We doubled this using the five from Tuesday and one from Monday. Usually do this in an 8 dutch oven but upsized to a 12. Sometime I will do a dozen and feed a crowd with the 12. So here is a a couple shots of the prepare part.
