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Post by Deleted on Sept 22, 2012 9:50:36 GMT -5
I bought a Savage 22Mag last year i plan to tote. Shoot the CCI GamePoints which are to me a lil more friendly on the meat vs HP's
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Post by Deleted on Sept 22, 2012 11:50:13 GMT -5
I'll use a Rem 870 in 20ga till the leaves come down and then switch to my 22
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Post by Deleted on Sept 22, 2012 12:29:36 GMT -5
it's been forever since I went hunting for tree rats anyone have any good recipes.
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Post by Deleted on Sept 22, 2012 13:43:42 GMT -5
I got this one from a magazine and used it for awhile now--I liked it so it's the only one I've used
Buttermilk Fried Squirrel
(Serves 4)
2-3 squirrels, cut into serving pieces
2 cups buttermilk
1 medium onion, sliced
3 garlic cloves, diced
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon tarragon (or a teaspoon each of your 3 favorite dried herbs)
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
2 cups flour
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons cayenne pepper
Salt and pepper
2-3 cups vegetable oil
1. Soak the squirrel overnight in buttermilk with onions, garlic, herbs, paprika and cayenne pepper.
2. Drain in a colander, leaving some herbs on the meat. In a large re-sealable plastic bag, or in a large bowl, mix the flour with the garlic and onion powder and cayenne, as well as a dash of salt and pepper. Meanwhile, heat the oil in a large, heavy-bottomed skillet on medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil but not so the pan is smoking.
3. Place the squirrel pieces in the bag with flour and shake until thoroughly coated. Do this in small batches, just enough pieces that can fit in the pan at once.
4. Add the squirrel to the skillet and fry on one side for about 10 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the squirrel, but not so that it burns.
5. Remove the squirrel from the skillet and place it on a wire rack over paper towel. Season immediately with salt and pepper to taste, to help preserve the crispiness. It can be served immediately or cold for lunch the next day
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Post by Deleted on Sept 23, 2012 17:43:43 GMT -5
Sounds YUMMY Tom!!
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Post by Deleted on Sept 23, 2012 18:14:43 GMT -5
It is good loggy---This recipe would make a sewer rat taste good---maybe!! ;D
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Post by Deleted on Sept 23, 2012 18:57:24 GMT -5
It is good loggy---This recipe would make a sewer rat taste good---maybe!! ;D I aint too hard to plaese Tom. i normally just bread & pan fry like i do young groundhogs & rabbit. |
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Post by Deleted on Sept 24, 2012 9:38:17 GMT -5
I know this is a bit off topic but talking about ground hogs and rabbit--When I was a kid, my grandfather would hunt small game and kept all he shot, I know, I helped him skin everything. I told him I would never eat it if grandma cooked it and he said you already have.. every time you ate grandma's spaghetti sauce.  |
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Post by Deleted on Sept 24, 2012 16:22:41 GMT -5
Good one Tom!! ;D
For me while growin up if i didn't partake in groundhog...i didn't eat!! It really is purdy tasty though...the youngins salt/peppered, breaded...and nicely browned in a good ole iron skillet!
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Post by berkscoflinter on Sept 26, 2012 7:01:02 GMT -5
I'll take my homemade .36 cal. for a couple of walks for some limb bacon. It enjoys a .350 round ball wrapped in a .015 patch, pushed by 30 grains of fffG Goex.
If the fellow pulling the trigger can keep the front sight on the squirrel's noggin, Mrs. Berks and I will eat high off the hog (or, squirrel, to be accurate).
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Post by dennyf on Sept 26, 2012 9:30:52 GMT -5
Many years ago a bud and I had a great tree rat spot in Perry Co. and started off there each fall. In the beginning he used his Mossberg Chuckster 22 mag and I used a 22. Then he built a .32 cal percussion long rifle, with a beautiful curly maple stock and peep sight. Them .32 cal patched roundballs didn't mess squirrels up any more than my 22 long rifle rounds did, for the most part. One year it started to rain midway through the morning, so we headed back up to the dirt road where we'd parked. He decided to unload his rifle before we left, so he fired it into a dirt bank. Within minutes the son of the lady who owned the farm we hunted on, came around the bend into the cloud of smoke from his rifle, stopped and looked at it, then drove up to us. Wanted to know wth had happened. Told him it was just a stinky little fog bank, nothin' to be concerned about.  |
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Post by Deleted on Sept 26, 2012 16:32:02 GMT -5
I'll take my homemade .36 cal. for a couple of walks for some limb bacon. It enjoys a .350 round ball wrapped in a .015 patch, pushed by 30 grains of fffG Goex. If the fellow pulling the trigger can keep the front sight on the squirrel's noggin, Mrs. Berks and I will eat high off the hog (or, squirrel, to be accurate). Sounds like a blast Chuck!! Any pics/story behind that homemade 36 cal?? |
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Post by berkscoflinter on Sept 27, 2012 10:15:10 GMT -5
If I had a clue about cameras and posting photos, I'd be glad to share a photo or two of my "sqwrl whacker".  I think I'm one of the last two or three in Berks Co. who doesn't tote a cell phone. And, this is with a son who is Tech. Director for a local school district!  |
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Post by Deleted on Sept 27, 2012 16:09:50 GMT -5
If I had a clue about cameras and posting photos, I'd be glad to share a photo or two of my "sqwrl whacker". I think I'm one of the last two or three in Berks Co. who doesn't tote a cell phone. And, this is with a son who is Tech. Director for a local school district! I aint too far behind ya Berks!! ;D |
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