Squirrel Season 2020

[JamesT]

My squirrel season starts on Oct,. 1st. I have about a 200 mile drive to get to where I can hunt them, but I'm going to try and be there. Up north and in the trees. Hope its cooler up around Flagstaff.

200 miles? Now thats dedication there. Good luck

 

[Bassdog1]

I am going out Tuesday morning will hopefully pick a couple off with the 32 Seneca and take a couple of pics. I like to pressure cook them for ten minutes then season flour, egg wash and flour again then just fry till crisp. Chicken fried squirrel.

 

[JamesT]

I am going out Tuesday morning will hopefully pick a couple off with the 32 Seneca and take a couple of pics. I like to pressure cook them for ten minutes then season flour, egg wash and flour again then just fry till crisp. Chicken fried squirrel.

Sounds great!

 

[bud in pa]

I always hear guys say to age the squirrels for a few days to a week, I've always just cooked them the same day they were shot. I'd like to try a salt water brine like chicken but squirrels don't seem to need that.

We always soak our small game in heavily salted water over night, sometimes we would find shot in the bottom of the pot.

 

[nbogan]

Our squirrel season started on August 15. For once that fell on a weekend so i was able to be out in the woods on opening day. I have been out several times since but didn't connect until this morning. First blood drawn with the new rifle. Great morning to be out.

 

[MountainSmoke]

Went out for a few hours this morning with my 12 year old son. We usually take turns shooting. Today it was my turn to shoot first. We were still hunting on one of our favorite ridges on our property and after only about ten minutes I saw one coming towards us about 40 yards up the ridge. I got a rest on a tree and at about 25 yards the squirrel stopped for just a second and I touched it off. My son said " you got him!". We quickly went up to it and it was stone dead. We gave each other a big high five and excitedly talked over and over how the scenario had played out. It was perfect. We got it skinned out and dressed and loaded the rifle back up. We hunted for another couple of hours and my boy had many close but the squirrels just would not sit still for more than a second or two. Finally he couldn't take it any more and took a 30 yard shot at one moving up the side of a big poplar tree and missed. Now he is an excellent shot, beating me on many occasions but this time it was not meant to be. All in all an absolutely great day spent in the beautiful WV mountains and a great meal at the end of the day. We were using our Crockett 32 caliber rifle with 20 grains of 3f with .311 balls that we cast a few days ago and an .010 cotton patch lubes with mink oil. This rifle is a tack driver and never fails to impress me. It flat puts them down. Good luck to all

 

[Troyfairweather]

I went out today, just after 2. No squirrels moving tho, heard a few far off but not close. Even eat under a bunch of giant hickory oaks and walnuts. Seen one running on the ground but got up the tree, it never left the hole.

 

[toot]

I dress them, cut them up and boil til the meat comes off the bone with a fork. Debone and put the meat back into the water. Get the water boiling then drop in the bisquik dumplings. Squirrel & dumplings. Season and flavor to your taste.

WOW! now you are making my mouth water!!

 

[toot]

View attachment 43525
My squirrel huntin bag contents. Patch knife\ skinning knife, 30grain cane measure, turnscrew, some cleaning patches/ball puller, jag,and worm. Lead balls, hunk of tow for cleaning the rifle bore. Spare flints and leather. Lastly a ball starter. What do you all think? Keep the same or something different?

I think that you have it covered. a nice set up for the woods.

 

[toot]

View attachment 43533View attachment 43534
This was a change for me. 1 sweet onion and a whole clove of garlic in a roaster. Placed in the squirrel with some salt and pepper. Cooked in the oven at 450 degrees covered for 45 minutes. Uncovered, added more pepper and cooked for 15 minutes to brown. Super tender! Meat just fell off the bone.
James

no water was used?

 

[Henry Miles]

Squirrels around here have what we call wobbles or wolf worms until cold weather hits. I'll wait until it frost's and then go.

 

[toot]

who would have ever thought that a TREE RAT could taste SOOO goood?

 

[Sidney Smith]

Ive been out squirrel hunting twice so far this season. I've taken four shots and have missed four times. They are very high in the canopy cutting walnuts. Took a shot at one yesterday and I must've had the gun aimed at an 80 degree angle thats how high up he was. And they don't stay in one spot long while up there eitjet let me tell ya.

 

[Smokinfeathers]

I make a lot of squirrel n dumplings as well but sure like fried too, just need get some teeth lol!, waiting on oct 1 as well but I just have to walk out back

 

[Jim K]

I went out this morning. Perfect morning. 32 degrees,calm and clear. I used a climbing stand so I could see over the limbs from logging last year. At first light it sounded like it was raining so many squirrels were cutting hickories. I waited until it got lighter to take my first shot.
I had loaded my rifle the night before and had 6 more loads with me. I was out of ammo by 8:30. Lol, I didn’t think I’d need more. Lesson learned. Anyhow, I got 3 out of the 7 shots. Lots of fun!!

 

[Splitear]

View attachment 43525
My squirrel huntin bag contents. Patch knife\ skinning knife, 30grain cane measure, turnscrew, some cleaning patches/ball puller, jag,and worm. Lead balls, hunk of tow for cleaning the rifle bore. Spare flints and leather. Lastly a ball starter. What do you all think? Keep the same or something different?

That is a beautiful kit!

 

[rafterob]

I don't really like to mess with bones, unless I'm cooking in the woods. So I always brown the meat, and add some sliced onion and a bay leaf. Cover with water and then cook covered over low heat till the meat separates from the bone. I then pull all the meat off the bones and add to the final recipe. Reserve the broth.
My favorite is "Hunter Style" with onions, mushrooms and tomatoes in a brown gray. Sauté the onions in butter or oil till glazed, add the mushrooms and cook till tender. Hit with a shot or two of Brandy (stand back in case it flames up). Cook this until the Brandy is mostly evaporated (reduced). Add the tomatoes, seasonings and broth. Bring to a boil and reduce to simmer 10-15 minutes. Add in the meat and thicken to the desired consistency. I would use a roux, but you could use cornstarch or flour mixed in water.
Serve over your favorite grain, in a ring of mashed potatoes, in a pastry shell or over biscuits.

 

[Bassdog1]

Had two shots got one missed one beautiful morning to be in the woods but can’t wait for a few leaves to fall cooking it up while I type I’ll post a pic of that also

 

[Bassdog1]

Sure wish I had two but this one Made a good lunch

 

[JamesT]

no water was used?

No I didnt think to use any water. I did forget to mention I rubbed a little olive oil on the meat. Not sure if I needed to do that.