Winter is squirrel season in a lot of places and there’s no more fun tool for the job than a Benjamin airgun. Our prostaff has some great suggestions for being successful chasing bushytails…..
Use shooting sticks or get a good rest on the side of a tree, shooting off hand is tough at a small target. If you tree a squirrel but can’t find him in the branches don’t give up. They can blend in and disappear in the branches. Be patient and wait them out.
- Mark Deboard
Being able to slip around in the woods quietly is obviously key with any hunting situation and it’s no different with squirrel hunting. This time of year, squirrels hang tight to their den trees and only come out for a short period for chow and play. Warmer days could also encourage them to stir more but I think the best thing is to find those den trees and be patient for the right shot. Hunting with an airgun provides a unique challenge so being able to pick your way through the woods undetected is the key to getting a great shot. A good dog could also help!
- Jason Douglas
The best days to hunt are when the sun is shining and there is low wind, with 8-11 a.m. being the best times. Don’t forget to throw on some camo, or white camo when snow is on the ground. Binoculars are a must as squirrels hide very well in the gray limbs at 50-75 feet from the ground. I look for bushy tails rather than whole bodies; they can hide tight to a tree, but the tail always gives them away. Move very slowly through the woods, watching 50-100 yards out ahead of you. When entering a new area, sit for ten minutes before moving. Look for sign like broken nuts at the base of trees, or trees with holes that appear to be being used, such as fresh scratches in the bark.
- Steve Upham
Tyler Uhlenkott, “Southern Style Squirrel”
~ 2 – 3 squirrels, cleaned and cut into serving size pieces
~ creole or soule food seasoning
~ flour
~ salt and pepper
Place the squirrel pieces in a crock pot and cover with water.
Cook on low for 2 – 3 hours.
Remove the meat and allow to cool enough to handle it.
Season some flour to taste with salt and pepper.
Heat some oil in cast-iron skillet.
Lightly cover the squirrel pieces with the creole seasoning.
Roll the squirrel in the flour and add to oil.
Cook over medium heat until golden brown on both sides.
Use the drippings to make gravy if desired.
Serve with your favorite side dishes and enjoy.
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Andrew Trochuck
3 squirrels, cut into serving pieces
flour
salt and pepper
2 eggs, beaten
3 – 4 pieces bacon, chopped
1 medium onion, chopped
1 can cream of mushroom soup
1 soup can milk
Season the flour to taste with salt and pepper. Place in a bowl. Beat the eggs in another bowl.
Heat some oil in a large skillet.
Dip the squirrel pieces in the egg and then the flour. Repeat if you want. Add to hot oil.
Fry until golden brown. Remove and drain fat. Return to skillet.
Cover with the bacon and onion.
Mix the soup and milk together and pour over meat.
Cover, reduce heat and simmer for 2 hours.
Serve with mashed potatoes and dinner rolls.
My favorite Fried Squirrel with mushroom gravy sooooo good!
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Belk McDill
~ squirrels,cut into serving pieces, amount depends upon how many you can eat
~ olive oil
~ 1 large onion
~ 1 large green bell pepper
~ 2 cloves garlic
~ Cajun spice (Tony Chachere’s recommended)
~ 2 tbsp Tabasco sauce
~ 4 tbsp ketchup
~ 1 tbsp Gumbo File seasoning
~ cooked rice
In a deep pot or dutch oven, heat some olive oil.
Season the squirrel on all sides with the Cajun seasoning. Add to the hot oil and turn to brown on all sides. Continue to cook until done.
Place the onion, bell pepper and garlic in a blender. Cover with water and chop. Add to the pot when squirrel is done.
Sprinkle the added vegetables with Cajun seasoning.
Add the Tabasco sauce, ketchup and the Gumbo File. Stir to mix well.
Serve over the cooked rice.
Enjoy
courtesy of backwoodsbound.com
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Stephen Willis, “Slow Cooker Barbecued Rabbit or Squirrel”
3-4 squirrels or 2 rabbits, cut into serving size pieces
Salt
1 pkg. instant chicken broth
1/4 c. molasses
1/4 c. ketchup
1/4 c. vinegar
1 tbsp. Worcestershire sauce
2 tsp. instant minced onion
Salt rabbit or squirrel pieces and place in slow cooker. Dissolve instant chicken broth in small bowl with 6 ounces of water. Add other ingredients to broth and mix well. Pour over meat. Cover and cook on low 7 to 8 hours.
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Larry Trepanier
2 squirrels – skinned, gutted, and cut into pieces
1 pound carrots, chopped
4 large potatoes, quartered
1 green bell pepper, chopped
4 onions, sliced
2 cups water
1/4 medium head cabbage
1 teaspoon salt
1 teaspoon ground black pepper (denietely add this!)
Place the squirrel meat, potatoes, carrots, green bell pepper, onions, water, cabbage, salt and ground black pepper in a slow cooker.
Cover and cook on low setting for 8 hours. Make sure you do it for about 8 hours, it will be very tender.
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Myron G. Dellinger
pre heat oven to 350. cut up 3 or 4 small squirrels. coat pieces with oil and rub with your favorite rub (i like my chipotle rub). lay pieces in single layer in baking pan. Bake for 30 min. Mix 2cups bbq sauce, 3 garlic cloves, 1 1/2 tsp toasted sesame oil and salt/pepper. Liberally baste meat and bake an addition 30 to 60 min until tender and pulling from bone. Baste with additional BBq sauce to your taste. Last step can be done on charcoal fire to give that last BBq sauce some real cooked flavor.
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William Aittaniemi
Put the squirrel in a smoker, smoke with hickory till it’s cooked fully, the toss it in barbecue sauce or home made buffalo sauce, put it on the grill on low for about 5 mins or until it’s blackened to your liking. The result is the most tender fall off the bone squirrel you’ve ever tasted. Enjoy.
Home made buffalo sauce is made with my own blend of habaneros, jalapeños, diced onions, fresh garlic, and tomato all blended together, with a dash of white pepper, red pepper, and black pepper, as well as a seasalt and garlic seasoning.
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Scott Meno, “Hardwood Apple Squirrel”
4 squirrels diced – 2 apples – bottle of apple cider ok this recipe is easy, and great which is why i love it! Very simple all you do is…… cut up the apples, and combine apples, cider and squirell in a pot cook at 450 for 25 to 30 minutes….
Thats it! soo simple and tastes great. Its easy for people to make even if they cant cook (like me)
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Matthew Wells, “Squirrel Pot Pie”
2 dressed squirrels (2 – 2 1/2 lbs.)
2 cups water or chicken stock
2 celery stalks
8 small carrots
1 chopped onion
1 1/2 tsp. Salt
2 tbsp. butter
Dash of black pepper
Rolled dumplings
oregano
This is an excellent way to cook old squirrels which are too tough for frying. Wipe thoroughly with a damp cloth and remove all hair. Remove any shot and scent glands. Wash well inside and out with warm water. Cut into serving pieces. Put squirrel into a kettle; add vegetables, oregano, water or stock, salt, pepper and butter; heat to boiling. Reduce heat; cover tightly and simmer until very tender (2-3 hours depending on age of animal). The meat should be almost ready to fall from the bones. Add water as needed. Remove and blend vegetables on high. Return to pot. Increase the heat until liquid boils. Lay the rolled dumplings over the top of squirrel; cover tightly and cook for 12-15 minutes. Do not lift cover during cooking. Place squirrel in a hot serving dish and arrange dumplings around the edge. Cooking the dumplings in the liquid should thicken the gravy to just the right consistency. Pour gravy over squirrel and dumplings. Add quartered apples or other fresh fruit for decoration.
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Billy Fondakowski
~ 4 – 6 squirrels
~ water
~ 1 – 2 lbs smoked or Polish sausage, diced
~ carrots, chopped
~ celery, chopped
~ rice
Place the squirrels in a large pot or crock pot. Add water to just cover. Be sure to measure the water as you will be using the broth for your rice.
Cook until the meat comes off the bone. Remove the squirrel and finish de-boning them.
Brown the sausage if you are not using the ready to eat kind.
Add the squirrel meat and sausage to the broth.
Add carrots, celery and rice. Experiment adding different vegetables if desired.
Cook until “boggy” or to any texture you like and the rice is cooked.
