Showing posts with label squirrel hunting. Show all posts
Showing posts with label squirrel hunting. Show all posts
Sunday, September 25, 2016
Wednesday, January 6, 2016
Tuesday, January 5, 2016
Saturday, January 2, 2016
Monday, December 14, 2015
Thursday, December 10, 2015
Thursday, December 3, 2015
BBQ Squirrel Recipe!
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Wednesday, November 18, 2015
Huntin4Biggins Mike clippin a squirrel with Pro-staffer Fooos at Greggor's Biggins Ranch
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Thursday, September 17, 2015
Wednesday, September 9, 2015
Squirrel Hunting Tips

Listen Closely
Sometimes the only way you'll locate the nefarious bushy tail is when they drop something from the trees. So listen for falling branches and acorns. While a squirrel may not make a sound when they've spotted you once they think they've out foxed you or that you've moved on they'll go back to feeding, albeit quietly. So listen up for falling twigs and nuts.
SHH! Be quiet
Think of squirrel hunting kind of like mini-deer hunting. You can either sit and wait for them to move or you can do some stalking on the little guys. Either way you have to be quiet especially if you're doing some calling and stalking. One of the things I've done to aid me in my stalks is to ad some felt to my rubber boots to muffle the sounds of twigs underfoot. Just because they're squirrels doesn't mean they're not smart enough to avoid predators and whether you like it or not you're a predator.
Don't look for squirrels
Early season can have you looking in trees loaded with leaves for squirrels that can use a large oak leaf as a hiding spot. So one of the things I've learned is to don't look so hard for an actual squirrel but look for the moving branches that give away their movements. That doesn't mean not look for actual squirrels it just means you have to be keyed in to the signs especially in early season when they are much harder to spot.
Start Barking
One of the things I've found fun and helpful when out bagging bushies is to call for them. A couple of barks on a squirrel call will have squirrels barking back at you from all over the woods. It's pretty cool especially if you have young hunters with you. Have them start yipping away and they'll be excited from that forward. Also if you don't know what to do when you start calling take some time and listen to what the squirrels in your neighborhood are saying and mimic them. But most all have fun with it.
Improve your odds with a PODS
Depending on your weapon of choice squirrel hunting is all about precision shooting. So make sure you practice a lot before season starts. Also to make it easier to hit a target as small as a squirrels head make sure you pack a bipod or monopod to get a solid rest. This way once you've silently moved into position you won't have to waste time trying to settle the natural movement of your body so much to clear a good shot. Remember a squirrel's head is not too much larger than a couple of quarters so you don't have much room for error so practice and bring a POD with you.
Look beyond your target
No matter what weapon you use to take your game you always have to think SAFETY FIRST. This is just as true with squirrel hunting a .22 or .17 bullet can do just as much damage as a .45. Make sure you're when you shooting at brush running squirrels be on the look out for hunters orange or other unwanted targets. Also when you're aiming up in the air or on the ground at your target make sure you have a backstop. If your aiming at a squirrel sunning itself and there is nothing but open air behind it, wait until you have a backstop. After all bullets, buckshot and arrows are subject to gravity and must come down somewhere.
Wednesday, September 2, 2015
Buttermilk Fried Squirrel Recipe
Buttermilk Fried Squirrel
(Serves 4)
(Serves 4)
2 young squirrels, cut into serving pieces
2 cups buttermilk
1 medium onion, sliced
3 garlic cloves, diced
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon tarragon
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
2 cups flour
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons cayenne pepper
Salt and pepper
2-3 cups grape seed or vegetable oil
2 cups buttermilk
1 medium onion, sliced
3 garlic cloves, diced
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon tarragon
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
2 cups flour
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons cayenne pepper
Salt and pepper
2-3 cups grape seed or vegetable oil
1. Soak the squirrel overnight in buttermilk with onions, garlic, herbs, paprika and cayenne pepper.
2. Drain in a colander, leaving some herbs on the meat. In a large re-sealable plastic bag, or in a large bowl, mix the flour with the garlic and onion powder and cayenne, as well as a dash of salt and pepper. Meanwhile, heat the oil in a large, heavy-bottomed skillet on medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil but not so the pan is smoking.
3. Place the squirrel pieces in the bag with flour and shake until thoroughly coated. Do this in small batches, just enough pieces that can fit in the pan at once.
4. Add the squirrel to the skillet and fry on one side for about 10 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the squirrel, but not so that it burns.
5. Remove the squirrel from the skillet and place it on a wire rack over paper towel. Season immediately with salt and pepper to taste, to help preserve the crispiness.
Monday, August 24, 2015
Wednesday, June 10, 2015
Wednesday, June 3, 2015
Wednesday, May 20, 2015
Fall Squirrel down.....time to eat! I am going to check in with Uncle Millie for any other good squirrel recipes!
Country style squirrel
- 2 squirrels
- Salt & pepper to taste
- Flour
- 6 tbsp. vegetable oil
- 2 c. water
Cut squirrel into frying size pieces, salt and pepper then roll in flour until coated well. Put in skillet of hot oil and fry until golden. Remove squirrel and most the oil, then add water and bring to boil. Place squirrel back into the skillet, turn to low heat, cover and cook for approximately 1 hour.
Recipe courtesy of Cooks.com.
Also check out:
Tuesday, May 12, 2015
Thursday, April 16, 2015
Saturday, April 4, 2015
Tuesday, March 31, 2015
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