Squirrel War of 2016

[teejk]

I've only had it fried but I suppose you could roast it like any other meat. It's also a key component in a lot of recipes for Brunswick Stew which is also pretty tasty. I just made up a batch of stew but used pork and chicken. I didn't think my native Los Angeleno wife would be able to eat squirrel unless she didn't know what she was eating. I have managed to turn her into a Carolina style BBQ fan however which is the only real BBQ.

It's pretty tough meat but my friend's preferred method is to pressure cook them. I have a combination pressure cooker/smoker thing (Gourmet Genie) that would be perfect other than I'd be on my own.

 

[teejk]

Yeah, I figure that the animals were surviving all on their own long before I put up my bird feeder; and they still will be here long after I'm gone. So I guess the question is whether one just wants to enjoy watching the birds at one's feeder or not, cause they can get along without us.

That's where we are at...the rose-breasted grosbeak has such a pretty song (and they are beautiful birds). With all the wild berries coming viable around here now we will stop feeding. Will keep the bird-bath going though because we never know what might stop in for a bath...the scarlet tanagers never hit the feeders but they do hit the bath from time to time (probably the prettiest bird we have here). Indigo buntings are pretty also.

 

[davesl708]

My home made bird feeder was mounted on a 1" galvanized pipe that was about 5 feet out of the ground. Using old grease and motor oil I kept the pipe so slick that the critters could not climb it. Plus, I enjoyed watching them work at it.

Finally I removed the feeder and now just enjoy watching various animals and birds as they just go about their day without my feeder....except for the water in the bird bath.

Cheers,
Mike.............Hi Dave

Hi Mike. I have had a bumper crop of birds this year. Keeping the feeders going during the 2nd nesting.
Hope all is well.

Dave

 

[dickfoster]

It's pretty tough meat but my friend's preferred method is to pressure cook them. I have a combination pressure cooker/smoker thing (Gourmet Genie) that would be perfect other than I'd be on my own.

I don't remember fried as being tough to chew or anything. Of course if it's in a stew all the meat is boiled or roasted first then pulled before adding to the stew. A pressure cooker would have them fork tender is very short order but I've never had it that way.