There’s more to hunting than the harvests. There are more sights to see and more to take in, so don’t count your harvests as the only measure of success. Hunting is a chance to go out in the wild woods and off the path that’s been set for you. There isn’t a schedule. It’s not about having a goal. It’s about taking opportunities as they are presented to you. And not just opportunities to shoot game. Opportunities to hear everything from true silence to noises you never knew existed. To see wild life, new landscapes and the unexpected.
You’re out there to participate—to interact with nature and enjoy the experience. Have a little fun! It’s easy to get bogged down in the details and to think about what you could have done differently or wish you had known ahead of time. Every hunter, new and seasoned, makes mistakes and learns something new each time they go out in the field.
So what if you do get a squirrel?
You’ve got your hunting knife, so if you want to field-dress your squirrel, this is a great example of how to go about it: http://www.wikihow.com/Gut-a-Squirrel
Another method is to take the squirrels out with you, whole, and put them on ice when you get to your vehicle. There’s more than one way to skin a squirrel, and we have a YouTube video showing a way that, using game shears and a pair of catfish skinners, you can skin (hide intact), quarter and de-gut your squirrel efficiently and cleanly.
How to Skin and Quarter a Squirrel
There are many different recipes for squirrel. One of the most iconic is Squirrel and Dumplings. Here’s a recipe with a work-saving trick.
Easy Squirrel and Dumplings
3 cups of cooked squirrel meat (parboil squirrel pieces in chicken broth until tender and meat flakes easily away from bone)
One 20 oz. package of flour tortillas cut into 1” x 2” strips
½ cup of milk
2 cups of chicken broth
2 cans of cream of chicken soup
Add broth and milk to cream of chicken soup. Bring to boil and add cut up tortillas.
Reduce heat to low, add squirrel and simmer 15-20 minutes.
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