Big knives and small game

[olddogrib]

Lord, first he's eatin' grits for breakfast and now fried squirrels, gravy and taters.  I think you're ready to come South and receive your honorary degree in "redneck", big fella.  I welcome you.  Might not have any Basil Haydens in the cabinet, but I've got this clear, white elixir in a mason jar that's had a few of Jawja's finest peaches floatin' in it...strictly for medicinal purposes ya know...aw, just drop by!

[captain caveman]

You are making me hungry.  In last few years I have switched to traditional gear and was reminded that I really like eating wild game. Those crusty old bucks and unfilled tags that come with trophy hunting don't taste so good.   I also like shooting at any legal critter I come across.  Something I was hesitant to do with a compound bow.  Love the pics that looks like some really good eats.
 I may try my shrew hawk for small game dismemberment.  A hawk or big knife would also be a good detterant for evil doers you come across while roaming the hills.

[RedShaft]

Ron it looks like a big buck stepped rite in the middle of your mashed taters!!     :eek:

[Ray Lyon]

Originally posted by olddogrib:
Lord, first he's eatin' grits for breakfast and now fried squirrels, gravy and taters.  I think you're ready to come South and receive your honorary degree in "redneck", big fella.  I welcome you.  Might not have any Basil Haydens in the cabinet, but I've got this clear, white elixir in a mason jar that's had a few of Jawja's finest peaches floatin' in it...strictly for medicinal purposes ya know...aw, just drop by!

A good ole cherry farmer's son that I played basketball with when I was younger stopped by a friend of mines who's dad was from kan-tuck-eee and he had this clear stuff in a mason jar that my buddy had a few swoller's of. Well, lets just say he's not been the same since.   :eek:    

[pseman]

Makes me want to shoot a few of them bushytailed critters this fall and try them for myself. Them looked plum tasty!

[kbetts]

Grandma has a take on the same recipe except you parboil the squirrel first, then deep fry.  No time in the oven.  Lots of "squirrel" juice for the gravy!

Looks wonderful.

[Brianlocal3]

Food stuff Ron. My Buck 110 is my biggest knive and it does everything from gutting and skining deer to my squirrels. But I will say my little Buck 371 has done it all too.

[Duncan]

Man! That brings back memories. It should be a crime to prepare squirrel for consumption any other way but fried, just like that, with mashed taters,squirrel gravy and cathead biscuits and plenty of molasses and butter. Don't forget the sweet tea now.

[adkmountainken]

ya can also use a big knife for a little digging.
 

[sticshooter]

Originally posted by Ron LaClair:
No crock pot for me when it comes to cooking squirrels. Flour, season then brown in a cast iron pan in bacon grease. Add a little liquid then cover and put in a 350*. oven for 3/4 of an hour or until the meat is tender.

     

Make gravy from the drippings and serve with mashed potatoes.

   

SHAME SHAME SHAME!!! I DON'T SEE NO BREAD & BUTTER! LOOKS LIKE LOTS OF GRAVY GONNA BE WASTED!     <><

[wihill]

Man that looks tasty, Ron.  

I need to go get some squirrel now (the wife is going thing think I'm nuts, but the last time I cooked squirrel was before we met!  She's in for a surprise).

   :D

[JEFF B]

ron they look real good and i bet they taste good as well

[stickbowhntr]

good looking meal there Ron ! Nice knife too