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The old ones can be made more palatable by soaking them in milk for 24 hours in the refridge before cooking.
:thumb:
Yes and slow cooking helps too.
There is an old, authentic method, called "jugging". It's basically an 18th century slow cooker. The skinned, jointed, and seasoned critters are placed into an earthen jug, with a little broth & butter. The jug has a lid placed on it, and it's then placed into a pot of boiling water. The water is kept at the boiling temp for like 6 hours, and then the dish is served. So what they're doing is cooking the animal(s) at about 210°F.

So you don't have to go to all the trouble of getting the jug and using a double boiler..., just set the slow cooker for "low" or if you have a temperature setting, set it for 200° or so.

This also works for rabbit/hare, and for game birds.

LD
 
:thumb:
Yes and slow cooking helps too.
There is an old, authentic method, called "jugging". It's basically an 18th century slow cooker. The skinned, jointed, and seasoned critters are placed into an earthen jug, with a little broth & butter. The jug has a lid placed on it, and it's then placed into a pot of boiling water. The water is kept at the boiling temp for like 6 hours, and then the dish is served. So what they're doing is cooking the animal(s) at about 210°F.

So you don't have to go to all the trouble of getting the jug and using a double boiler..., just set the slow cooker for "low" or if you have a temperature setting, set it for 200° or so.

This also works for rabbit/hare, and for game birds.

LD

Crock pot works nicely
Lee
 
I love squirrel hunting and have hunted and eaten them all my life, nearly sixty years since my first killing shot.. After hunting the world over I keep coming back- long season, no trophy competition drama and lots of places open to a conscientious squirrel hunter Its more productive still hunting early am and pm like deer but is more fun to hunt with a little fiest dogs. If I am deer hunting too I use a percussion 12 gauge with punkin ball right barrel regulated to sight at 25 yds and left barrel duplex of #4 and #8 shot. I can shoot almost anything I can get close to.
I carry gear game in tin cloth Filson game bag. I use game shears on squirrels and put skinned whole in a crock pot and take them out and refrigerate as they come tender, which varies a lot by squirrel but several hours. When the meat is just about to fall off the bone you can flour and fry them, serve with bisquits and white gravy. But my favorite way is to use Justin Wilsons recipe for rabbit piquant taking the squirrel off the bone, using the liquid to add to the dark roux and serve over brown rice with "just a little more wine".
Dude "Sports" will just never know how good squirrel can be.
 
This topic started out being about the type of bag a person would use to carry squirrels they had shot but it has turned into more of a hunting topic so, I'm moving it to the Hunting area of the forum.
 
I have a few "shower curtain hooks" that I sharpen a point on. There are 7 hooks on a leather and hemp lanyard with a brass scissor-clip on both ends. I can make the lanyard a circle or leave the ends separate. I start with one squirrel per hook but can put more than one on a hook if necessary. You can hook them through the foot, butt skin or even ear. It doesn't really matter where the hook goes.

I save up several either in the refrigerator or freezer (depending on how frequently I plan to hunt them within a short time). I make squirrel pies. I take the meat off the bone and put it in a food processor with cinnamon, a shot of teriyaki or worstershire (depending on what flavor you want) and a teaspoon of vanilla. After this is blended in the food processor I use either sweet potatoes or Idaho potatoes cook, mashed and then blended with the meat. If you are going to a spicy or bland flavor you can mix both potatoes. Once the flavored meat and potatoes are processed (blended) together I spoon it into a graham cracker pie shell and cover with a Bisquick dough crust. Bake until golden crust and inside is hot and serve after it cools completely. Can be re-heated or eaten room temperature.
 
I have a few "shower curtain hooks" that I sharpen a point on. There are 7 hooks on a leather and hemp lanyard with a brass scissor-clip on both ends. I can make the lanyard a circle or leave the ends separate. I start with one squirrel per hook but can put more than one on a hook if necessary. You can hook them through the foot, butt skin or even ear. It doesn't really matter where the hook goes.

I save up several either in the refrigerator or freezer (depending on how frequently I plan to hunt them within a short time). I make squirrel pies. I take the meat off the bone and put it in a food processor with cinnamon, a shot of teriyaki or worstershire (depending on what flavor you want) and a teaspoon of vanilla. After this is blended in the food processor I use either sweet potatoes or Idaho potatoes cook, mashed and then blended with the meat. If you are going to a spicy or bland flavor you can mix both potatoes. Once the flavored meat and potatoes are processed (blended) together I spoon it into a graham cracker pie shell and cover with a Bisquick dough crust. Bake until golden crust and inside is hot and serve after it cools completely. Can be re-heated or eaten room temperature.

Sort of like one of those metal chain and clip fish stringers, good idea.

I mostly make pot pies from the squirrels I get. Your method is different and interesting, how fine to you grind the meat? You don't cook it before removing from the bone?
 
I love squirrel hunting and have hunted and eaten them all my life, nearly sixty years since my first killing shot.. After hunting the world over I keep coming back- long season, no trophy competition drama and lots of places open to a conscientious squirrel hunter Its more productive still hunting early am and pm like deer but is more fun to hunt with a little fiest dogs. If I am deer hunting too I use a percussion 12 gauge with punkin ball right barrel regulated to sight at 25 yds and left barrel duplex of #4 and #8 shot. I can shoot almost anything I can get close to.
I carry gear game in tin cloth Filson game bag. I use game shears on squirrels and put skinned whole in a crock pot and take them out and refrigerate as they come tender, which varies a lot by squirrel but several hours. When the meat is just about to fall off the bone you can flour and fry them, serve with bisquits and white gravy. But my favorite way is to use Justin Wilsons recipe for rabbit piquant taking the squirrel off the bone, using the liquid to add to the dark roux and serve over brown rice with "just a little more wine".
Dude "Sports" will just never know how good squirrel can be.

I have been using the same Justin Wilson cookbook now for close to 30 years!! My girlfriend gave it to me as a gift long ago, I thought I aint letting this one get away and we've been married ever since! I am sho nuff gonna try that squirrel piquant. Thanks for the heads up Mike!!
 
I should have added that I do brown the meat after putting it in the food processor. Just a low heat in a pan until it is a golden color. Then it gets hand mixed in with blended potatoes. I make the meat almost like a paste so it blends in smooth with potatoes.
 
I carry the Primacare PCP-69 First Aid Instant Cold Pack (6"x9") to cool both rabbits and squirrels. They are light weight and when needed work great. One time use and dispose in trash. A pack of 24 costs about $20.00. I'm sure there are other brands which will work just the same.
 
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I love squirrel hunting and have hunted and eaten them all my life, nearly sixty years since my first killing shot.. After hunting the world over I keep coming back- long season, no trophy competition drama and lots of places open to a conscientious squirrel hunter Its more productive still hunting early am and pm like deer but is more fun to hunt with a little fiest dogs. If I am deer hunting too I use a percussion 12 gauge with punkin ball right barrel regulated to sight at 25 yds and left barrel duplex of #4 and #8 shot. I can shoot almost anything I can get close to.
I carry gear game in tin cloth Filson game bag. I use game shears on squirrels and put skinned whole in a crock pot and take them out and refrigerate as they come tender, which varies a lot by squirrel but several hours. When the meat is just about to fall off the bone you can flour and fry them, serve with bisquits and white gravy. But my favorite way is to use Justin Wilsons recipe for rabbit piquant taking the squirrel off the bone, using the liquid to add to the dark roux and serve over brown rice with "just a little more wine".
Dude "Sports" will just never know how good squirrel can be.
 
I love squirrel hunting in the fall colors . I usually use a cva 12 gauge double barrel muzzle loading shotgun , or a t/c single shot 12 gauge , or a twenty gauge single . fried squirrel with gravy , and mashed potatoes , and biscuits , over an open fire . then I think of days gone by.
 
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