Hey! Do I see a market at last for my pesky gray squirrels? Anybody want a recipe for Brunswick Stew? Actually, I haven’t seen as many squirrels around as I used to – maybe somebody in the Minneapolis area has them on the menu! V-E-R-Y interesting!
And by the way, I too would be interested in locating a venue for Judging School III. Ethel Smith in MN
Hi Fran – my grandmother’s copy of “Housekeeping in Old Virginia” (1879) has four recipes for Brunswick stew, using beef, squirrel, and/or chicken, plus one for barbequed squirrel and others for various wild game. Same game, different name! Awful pun – sorry!
Clay Higgins
That was not uncommon in Indiana. My hunting friends during high school and the electronics department faculty would keep them, sometimes in brine, and pool them with other game for a once per winter feast.
There are several videos available on Utube on how to skin squirrels and a good skinner can accomplish it in less than a minute. For those of you who, like me, can’t shoot them in the city, live trap them and imerse the trap and squirrel in a 55 gallon drum of water.