BilletHead

I would like to know that also. Unless a braise or pressure first it would have to be a very young one. From the looks of that picture it's not a youngster.

Seen that also!

Same here We are home cookers here. I would say we average squirrel on the menu at least once a month. Yesterday's meal was fantastic!

While I know the gray squirrel is native here, I will post a spin on what the UK is doing to fight back unwanted species. Now I wish I would have saved some "racks" 🙂 Rack of squirrel, anyone? The chefs putting invasive species on the menu | Invasive species | The Guardian

We pre freeze assorted meals, soups and stews in freezer containers. Pop them out into vac seal bags and vac seal. Stack better and since food grade bags sometimes just boil in bags to eat. Perfect for trips camping. Vac seal boat paperwork before storing in boat in case of a mishap.

Vac sealers rock! We are on our third one. Been using for years. Wore two out.

Thanks John, I hope you can get the go ahead. The stuff is lean and good for you. Very versatile too.

I have only had elk twice and liked it a bunch. I do not think there is anything Pat would not try once. Liver is a no go for each of us. I was really surprised when she dug into Venison heart tar- tar and cleaned her plate before I did mine.

With meat gathering seasons pretty much over I am relieved. Time to turn to fishing and the upcoming beehive hobby. Squirrel season came to an end the 15th. I knew with the big wind yesterday that the 14th would be a good day to go one more time. A walk and three came home with me. So, today's meal will be made with these squirrels and two more thawed from the frozen larder. Honey from fall harvest will be incorporated too as I have a bunch to use up . Another blessed gift and thanks to the bees it is rent paid for those ladies and part time gentleman for another year. Three more apartment complexes are completed, and they are for rent. We will start with five squirrels broken down into pieces. Some S&P on those pieces. These were nestled on a wire rack in the insta pot for 30 minutes of pressure. Some beef stock under them. Old squirrel need some extra love. Out they came and then coated with seasoned flour and into a hot bath of oil to brown and get crispy. While that was going, I googled up a honey-based wing sauce. So simple. Half cup honey, three tablespoons of franks red hot and a tablespoon of Worcestershire sauce. Liked the taste so did a double batch. I can see this as a base to tweak in the future. Pat is already speaking of it on fried wild turkey. The squirrel was given a toss in the sauce, Good day for cooking. 23 degrees with three inches of freezing rain, sleet and snow outside, Plated up with mashed potatoes and big salad, The end :).

Looks good Rick! I am trying to conjure up the heavenly smell you have going on down there.

Exactually Oneshot, We found the same thing. The horses are eating machines. We would hobble one and let the other roam to eat. Best thing was we were out there bowhunting and the grass was lush. Plenty to eat but babysitting the horses was a pain. My horse was older, and he stayed close. My cousins though was young and green broke. So, while mine was on hobbles we seen a guy riding a horse leading another horse loaded with panniers heading up higher. Never gave it much thought but stupid cousins horse went and vanished. So had to look and he had left with the other horses. Hard time breathing oh yes, but it wasn't just the horses we sucked wind too. That was the biggest reason we took them. Horses are dangerous and high Maintenace. Now that I think of its kind of like Mrs. BilletHead 🤣. Treat them right and they can be pretty nice!

The Johnsfolly alter ego! Like oneshot and oneshot1. Next thing we know you will be posting as Bob Chocolate. 🤪

I really bet that is tasty John. Kind of miss the addition of Bob Chocolate though.

Yes, downright dangerous at times. Took mine out west to Montana twice on bowhunts. Way back then you could buy the sportsman tags for a mere 350 bucks that had elk, deer and bear plus small game and fishing. Three-week trip both times. I had a big fox trotter. I knew nothing about riding it taught me. I could shoot my recurve while in the saddle. But one tome while riding in along a narrow trail on the side of the mountain a bunch of blue grouse flushed at his feet. I actually thought I was going to die that day. Another thing on a trail like that the stupid horses walk the outside of the trail instead of closer to the hill side? UGH. Another time we were camped down lower in high sage rolling hills. Cousin and I had horses on stake pickets at night. Got up next morning and our horses were gone. Stakes pulled. We got to a high point and seen them at a distance. Long walk and as I was trying to get mine from the front he spun and kicked me in the upper thigh right next to the family jewels. He hit me rock solid and I ended up with a perfect horseshoe bruise. UGH again. Kept him as long as I could. Could not bear to take him to the sale barn. Finally, a gal came by and wanted him. I gave old Fritz away and know he ended up at sale barn and glue factory.

@snagged in outlet 3 and @fishinwrench, Be careful out there on your next rides.

Maybe, but it won't play for me.

What is Bob Chocolate? That term isn't even googleable.

I hate to tell you, well not really, they say pet's personalities are a reflection of its owner. So maybe you need the shock collar and Sugar britches needs the control. Once you are in order that good dog Orion will fall in line. Easy Peasy.

Not for wandering as I know how good I have it. Wants to use it for smart remarks!

Hey buddy I have heard the same thing. Funny we have waterfowl hunted with a friend who lit up his dog. My wife hated that. I told her it actually is a safety issue for the dog. Well, she said she thought I needed a collar. Then said a safety issue. Go figure .

Smelly? This does stinkith 😆. A nonnative stinkin carp in a native thread? Shame be upon you buddy! HA!

Yes, it is. I just like the Cash version.

Aren't you glad the wife doesn't have one for you? Maybe she does. 🤪

Oh yea, Use that little gizzard last to keep the guts on the hook. I really enjoyed the cold weather channel cat trips. From bank casting between ice sheets flowing down the upper Osage river on the upper end of Truman. Good eats out of the ice water.

Tale of two meals. Both of Chinese origin. So, we will do a two for one with pictures of course. Last Thursday it was Sichuan fragrant goose. Yes, you have seen it before but some pics in action plus a little video. In this meal we first do a velvet of the meat slices in peanut oil 250 and not exceed 300 degrees. One would think it would soak up the oil but no the coating from the marinade prevents this. Meat pulled and oil dumped we start again with some goose fat. When smoking hot ginger and chili bean paste is added. The wok is off the burner for this. It gets to sizzling and the result puts out some fragrance that will get you to coughing if you get a wiff. VID_20220210_142359386.mp4 Then more ingredients followed by tossing in the meat again followed by the sauce which thickens the stir fry. Plated up over rice. Now to today. Chinese tangerine goose. Meat sliced again thin and put in a marinade. While that is doing its thing another sauce and other ingredients are prepped. One neat thing in it is tangerine peels as well as the simmer water. We eat the little cuties and save the peels. Let them dry out on counter and store in a jar in pantry for things like this. In hot water they soften up and you slice thin to add to dish at desired time. In this dish the meat is fried in batches at 350-degree oil and again set aside to add back to stir fry later. Again, plated up over rice. Boy we love our rice cooker. Burp, excuse me please .