Easy Sqiurrel Skinning Technique

[longislandhunter]

A while back on another forum I ran across this link to a great squirrel skinning video and thought I'd post it in case anyone wants to give it a try.  I used to use a different skinning technique but after watching this little video and giving it a try it's now the method I use.  It's so easy it's amazing, I wish I had seen this video a long time ago.  Anyway, here's the link.............

http://www.huntingfootage.com/data/523/339Mr_SQUACKS_0002.WMV


ps.... Went hunting this morning after work with the Black Shadow .22 and bagged 2 bushytails, will make another posts w/pics after I download the pics.  Good hunting all.................

Jeff

[CharlieDaTuna]

Now who would have thought that skinning a squirrel would be so easy. Hey Jeff....now all we need is a couple of good recipes....or maybe a squirrel chef...lol... I haven't had squirrel since I was a kid on the farm over 60 years ago.

[shadow]

Now thats quick. to bad we dont have a site for small game recipes.

[longislandhunter]

That skinning technique really is amazing.  As for the small game recipes,,,, you could post them here,,,, I'm always in the market for a new recipe, especially for squirrels  :)

Jeff

I have a good recipe for ya. Its seared squirrel then finished in the oven.

ingredients:
2 skinned squirrels chopped in half.
1clove of garlic
1/2 Tbs of sugar
1/2 Tbs of salt
1teaspoon of pepper
1/4 stick of butter
4 Tbs of olive oil
1/2 Tbs garlick powder
1/2 of a large onion chopped
1/4 Tbs rose mary

You can use what ever u want to marinade in but I like to use a Large freezer Zip lock bag, throw 2 squirrels cleaned and halfed. Add chopped onions, sugar/salt/peper/garlic powder/rose mary then add 1 Tbs of oil and mix up and all around. Let the squirrel sit for 30 at room temperture so it cooks faster.

Now take a oven proof frying pan large enough to put 4 halfs in. Heat on med-high add 3 Tbs of oil and take your garlic clove and smash it so it oozes(I use my fist to smash it) and add it to the pan so that the garlic  flavors will fuse in the oil. Now wait for the garlic to sizzle, flip it and mash it down in the oil til its golden brown. Start the oven on 350 and let it get warm. Now that the clove has flavored our oil, add the 4 halfs skinned side down and the squirrel should sizzle. For the first few mins, press on each body cavity so the skin side down is getting seared evenly. After 6-8 mins, turn off the stove and flip the halfs so they are all skin side up now. Take out the garlic clove because when garlic is over cooked it makes everything bitter. Add the butter in the middle of the pan and stick it in the oven for about 40 mins.
Enjoy.

[longislandhunter]

My mouth was watering by the time I got halfway through your recipe :)

that really sounds good, I'm gonna definately print that and give it a try.  Thanks for posting it.

Jeff

[shadow]

Do I smell sqiurrel cooking.? Printing it too and thanks. Ed

[rabbit]

Khiem,

     That recipe sounds great. I will have to try it soon. Thanks and best of luck...

                                         Rabbit

[Gene_SC]

Great recipe Khiem.. Do you have one for Possum?  :)

Gene

Thanks guy, I really enjoy feeding friends so I always cook. As for the possum, thats a negative. U can cook a rabbit the same way too... its yummie.

[longislandhunter]

I was recently searching wild game recipes on the net and came across several raccoon recipes.  I've never tried raccoon but I printed out the recipes and may think about giving it a try one of these days.  I know that probably sounds gross to a lot of people but hey, ya never know, might be tasty.  Anyone out there ever tried it?  And if so how would you rate it?

Jeff

[rabbit]

Jeff,

     It has been many years since I have had raccoon. My mother baked them with sweet potatoes and they were delicious. The meat is dark and fatty,so it is better to get a smaller one if you can. 30 years ago " coon " hunting was a big thing in this part of the country but hardly anyone has dogs and hunts anymore.
     You see them ran - over on the roads all the time now. It is another vanishing sport. Best of luck...

                                                 Rabbit

[longislandhunter]

Well Rabbit,   I've decided if I nail a raccoon I'm gonna skin it, clean it and give it try.  Figure I got nothin to lose and I'd really like to find out what it tastes like.  I will definately give that baked coon a try, sounds good, especially since sweet potatoes are one of my favorites.

Jeff

[shadow]

And Longislandhunter you got a racoon cap to boot. Im searching the web for a recipe, mmm sweet potatoes. Ed

[shadow]

Baked racoon: 1 small coon or hindquarter and loin of larger coon 2to 2 1/2 lbs. 3-4 cups cold water 1tbsp. salt 1/3 tsp black pepper, salt, sugar and 1 onion. 3 stalks of celery 3 carrots, diced 2 cloves garlic 1 clove 1tsp sage 1/4 cup vinegar 1 tsp dark brown sugar. Set oven 400 deg. for 10 min. before baking. Dress coon , as to leave no clinging hair. Remove scent glands and kernels under legs. wrap coon in plastic or foil and chill or freeze for several hours. Trim off all but a thin layer of fat and any discolored spots. Wash well in lukewarm water.  Cut coon or hindquarters into 4 peices. Put into 6qt. kettle, add water to cover,then vegetables,salt,sugar,seasonings,garlic and pepper. Heat to boiling; reduce heat to simmering, cover and cook until tender( 1-2 hrs depending on age of animal). Puree vegetables in a blender to thicken sauce. Bake sweet potatoes to go with dish . Serves 4.     Start cooking guys . Ed