
I have my doubts as to efficacy. This is headed to a bad place...I suspect my back yard will look like The Somme before this is over.
Healey

Mitch wrote:By the time I posted, Murph had deleted his post, but he asked, "who would eat a squirrel"?
I have, Murph, and I would again if I'd ever go back to small game hunting. Squirrels and cottontail rabbits are quite good. Follow Rufus' suggestion. I like mine browned in butter in a well seasoned cast iron skillet, then add a little more butter, onions 1/4ed and sliced longways, (and you can add a little green pepper if preferred), shake out plenty of fresh ground black pepper, cover with a lid, and pop the whole shebang into the oven on about 275 for about an hour and a half. Baste every so often with the pans butter. Just bake until a toothpick will penetrate easily and serve.
Rufus T. Firefly wrote:Electrifying it or putting a motor in it to spin it when they trip a switch due to their weight is more efficacious....but so it a .410 when they are in season and can be fried up with some onions, mushrooms and brown gravy,
rather alarming, in a human/squirrel hybrid sort of way...yeesh...healey36 wrote:I've never eaten a squirrel (knowingly), but rabbits, both wild and domesticated, by the bushel. I have to say I prefer domesticated. Other than that, an occasional Canadian goose,
although I find that not particularly worth a few hours in the pit freezing one's bahoogies off.
Rufus, I find your current avatar rather alarming, in a human/squirrel hybrid sort of way...yeesh...
Just FYI...I do have a 12-bore in the front hall closet, but my understanding is discharging it within city limits is frowned upon.
Code: Select all
I like mine browned in butter in a well seasoned cast iron skillet, then add a little more butter, onions 1/4ed and sliced longways, (and you can add a little green pepper if preferred), shake out plenty of fresh ground black pepper, cover with a lid, and pop the whole shebang into the oven on about 275 for about an hour and a half. Baste every so often with the pans butter. Just bake until a toothpick will penetrate easily and serve.
Arthur P. Bloom wrote:Code: Select all
I like mine browned in butter in a well seasoned cast iron skillet, then add a little more butter, onions 1/4ed and sliced longways, (and you can add a little green pepper if preferred), shake out plenty of fresh ground black pepper, cover with a lid, and pop the whole shebang into the oven on about 275 for about an hour and a half. Baste every so often with the pans butter. Just bake until a toothpick will penetrate easily and serve.
Then package carefully, take it down to the local fisherman, and trade it for something edible, like a nice floundah.
MurphOnMillerAve wrote:Arthur P. Bloom wrote:Code: Select all
I like mine browned in butter in a well seasoned cast iron skillet, then add a little more butter, onions 1/4ed and sliced longways, (and you can add a little green pepper if preferred), shake out plenty of fresh ground black pepper, cover with a lid, and pop the whole shebang into the oven on about 275 for about an hour and a half. Baste every so often with the pans butter. Just bake until a toothpick will penetrate easily and serve.
Then package carefully, take it down to the local fisherman, and trade it for something edible, like a nice floundah.
One person's rodent is another person's yummy?
The Dirt wrote:Jon, I need something in a used Abrams, low mileage not necessarily an issue, but preferably not a junker. Any way you can help?
Daughter gets her permit this month.
I trust AAA will help in any roadside breakdown. We have a family plan.
BTW, cannon is optional, unless I can swap it to the top of my KIA. I'll point it backwards. Oughta stop the MF'ing tailgaters
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