Posted By jfisher on November 02, 2007 12:08
Question viewed 319 Times     2 Answers Posted

Hi, great site. I am new at squirrel hunting, want to try it during fall scouting for deer. 2 questions. What do you think about using a .22? I have a .410 but am afraid of damaging most of the meat. What shot would you recommend? And then the interesting part; do you dress/clean it somewhat like you would a rabbit? Thanks in advance for the info.

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Posted by squirrelslayer64 on November 02, 2007 12:08
a .22 is perfect. As long as you're proficient in it it's great. Don't worry about your .410 ruining the meat. When I go bird hunting with my 12 ga, I'll shoot a squirrel if I see it and even that doesn't ruin the meat unless you're shooting under 5 yards. If you want to hunt with the .410, then the best way to use it would be to full choke it, and aim for the head at close shots, and the general chest/head area at longer shots.

Dressing a rabbit is very similar to dressing a squirrel. The easiest way if you don't want the pelt, is to start at the penis, or vagina and cut up to the ribs and then pull the guts out. leave the skin on until you get home because it will protect the meat. Then when you get home, cut the skin where the belly button would be 360 degrees around the squirrel. Then put your foot on the tail, grab the top half of the skin and just pull it off. Do the same for the bottom half, except get somebody to hold the squirrel, so you don't get it dirty with your boot.

My favorite recipie is to quarter the squirrel, and wrap each piece with pieces of uncooked defrosted bacon, and secure it with a toothpick (or toothpicks for the back legs especially) then marinate it with italian salad dressing. Put your squirrel nuggets on the grill at medium heat, and tun occasionaly. You should brush on salad dressing every time you turn the squirrel. You should use about 1 bottle of dressing for every 2 squirrels.
Happy hunting!

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Posted by Salieri on November 02, 2007 12:08
If you prefer to do more sitting rather than walking, there is no reason an accurate .22 rim fire rifle can’t be every bit as effective - and just as much fun - as it is during the latter season. Taking a quiet position, watching, listening and then stalking to the target is the epitome of squirrel hunting for many. Normally more effective in the open woods of late winter, it can be productive during the early season as well.

Now regarding your second question. Insert your fingers in ahead of the knife tip right after you make the preliminary cutting so that you won’t cut the intestines open and contaminate the squirrel meat. You may want to use gloves to handle the meat if you are in an area where the squirrels’ health is uncertain.

If you skin them while they are still warm, it’s fairly easy to pull the skin off. If you let those tough membranes cool, it’s a little bit harder. Some people recommend skinning before gutting ( it’s not necessarily a bad idea ) but we recommend reversing that order on a very hot day.

To field dress a squirrel & preserve the pelt, you should remove all four paws at the wrist joint and cape the head if you want a full face pelt. Use small & delicate scissors to cut open the belly skin making sure that you won’t penetrate into the muscle wall of the abdomen. Cut down the insides of all four legs and around the rectum at the base of the tail.

Next you should strip the skin away from the meat. Blunt nosed pliers will help you keep your grip when peeling the legs. If you wish to keep the tail on the pelt, remove the skin of the back first, and peel the tail up about two thirds of the way before using strong scissors to cut it off at the bone.

To clean the squirrel, use delicate small scissors or a small knife to open the abdominal cavity, placing one finger inside the cavity to keep the knife away from the intestinal mass. Carefully remove the intestines and discard. Wash the carcass, or wipe it clean. Remove edible innards, and reserve them for stocks and sauces.

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