Skinning Squirrels

I've skinned them that way for years. I kill close to 100 squirrels every year and my Dad will get about half that many. We tag team them. I dip them in water at a creek or lake, do the skinning, use a pair of game shears for the feet and head, that saves a knife blade. Gut them and wash in the water. Then Dad takes over with another pair of game shears. While I'm prepping another, Dad is cutting the first into the parts for the freezer, back, two front legs, two back legs. All that goes into the cooler for the trip home is pieces ready to be soaked in salt water, then rinsed clean, and placed in the bag for the freezer. It doesn't take long to clean up 10-12 squirrels this way. And there is no mess to deal with at home.
 
I think how we skin and gut squirrel is almost universal. Most of us do it prety much the same way. I like to marinate them for a couple days, then make up a big squirrel stew. Good eating for sure. Best wishes.

Cal - Montreal
 
Try Squirrel Soup sometime.
Take two or three squirrels and cook them in a pot of water. Just cover the squirrel with the water. When they are done take the squirrel out and debone and put the meat back in the water. Add this to one pot of Lipton chicken noodle soup that has already been cooked. Open the freezer door and throw in a handful of every kind of frozen vegtable you can find. I find that Pepper is a very imporatant ingredient.
This is a simple and great receipe.

Pat
 


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