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Ground Squirrel Recipe?


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#1 sangerpb

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Posted 24 November 2009 - 08:02 AM

Anyone have one? I would not mind cooking these little guys if I knew a good way to. I hear you have to cut the scent glands off near the bend in the rear legs or the meat tastes bad.

#2 4RHUNTS

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Posted 24 November 2009 - 08:06 AM

Your kidding right ?? :WTF_1:

#3 tonyd

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Posted 24 November 2009 - 08:38 AM

Never heard about the sent glands, but when I was a kid my Grandfather would shout the squireels in the backyard, my grandmother would gut/clean them up while pointing out all the major organs to us kids and throw all the meat in with the Sause, taste damm good as I remember it.

#4 Fjold

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Posted 24 November 2009 - 08:48 AM

Ground squirrels are known carriers of bubonic and phnuemonic plague and should not be touched.
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#5 4RHUNTS

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Posted 24 November 2009 - 08:50 AM

Never heard about the sent glands, but when I was a kid my Grandfather would shout the squireels in the backyard, my grandmother would gut/clean them up while pointing out all the major organs to us kids and throw all the meat in with the Sause, taste damm good as I remember it.

Ground Squirrels??? Sure they were not Tree Squirrels?

#6 tonyd

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Posted 24 November 2009 - 09:05 AM

Ground Squirrels??? Sure they were not Tree Squirrels?

Right you are, they were tree squirrels. My Grandfather had a walnut tree in the backyard and the little critters just couldn't stay away.

#7 Thumper Dunker

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Posted 24 November 2009 - 09:55 AM

I would eat coyote before eating those rats with fuzzy tails :smiley-outta-here: :signs165xk: :signs165xk:
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#8 4RHUNTS

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Posted 24 November 2009 - 10:07 AM

Anyone have one? I would not mind cooking these little guys if I knew a good way to. I hear you have to cut the scent glands off near the bend in the rear legs or the meat tastes bad.

A real good recipe I know of calls for a 50 grain Vmax with a pinch of about 27 grains of Varget, all stuffed neatly into a 223 case and placed into a Remington 700 Varmint Rifle at about 3500 feet per second. Hold the crosshairs steady and press ever so gently on the trigger and its done to perfection. Voila... Carnage Asada is served....Enjoy

#9 Divernhunter

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Posted 24 November 2009 - 10:48 AM

Tree squirrels are good eating. Ground squirrels are not. Had a friend who shot some in the hills and did not know the difference. Cooked them and then he knew the difference. Just shoot them and leave them for bait for others to eat.

#10 John Bishop

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Posted 24 November 2009 - 10:51 AM

Any good gopher recipe will work :smiley-outta-here: .
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#11 mac

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Posted 24 November 2009 - 10:53 AM

I threw up in my mouth a little :signs165xk: :smiley-outta-here:
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#12 Portagee_Shooter

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Posted 24 November 2009 - 11:17 AM

Ground Squirrel FricaseeIngredients6 average sized ground squirrels1/2 Tbs Pepper1/3 Tbs Salt 1 Tbs Cajun SeasoningPreprationSkin and clean squirrels and pat dry. Mix dry ingrediants in a bowl and rub on to squirrels. CookingPre-Heat oven to 410 and bake for 1 hour. Change setting to Broil low for 2 hours until golden brown.Serving.Take the squirrels and everything they touched and throw them in the garbage! I WOULDN'T FEED THESE TO MY DOGS!
Q: "What do you hunt with that?" A: "Name it"-Rambo

#13 4RHUNTS

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Posted 24 November 2009 - 11:30 AM

I threw up in my mouth a little :signs165xk: :smiley-outta-here:

C'mon Randy you could have some squirrel salami made.......Just don't have your Daughter take it to school.....

#14 mac

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Posted 24 November 2009 - 11:35 AM

Haha! No way Frank. I mean I'll eat just about anything - love that show Bizarre Foods - but stinky lil rodents don't do it for me.
Mac Daddy"Lock, Stock and Two Smokin' Barrels"

#15 Dutchman

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Posted 24 November 2009 - 08:17 PM

I threw up in my mouth a little ;) :P

Save it! For squirrel, that's dippin' sauce.

#16 Yodel Dog

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Posted 24 November 2009 - 08:24 PM

The only recipe I have is to take one squirrel and add one bullet.

#17 A17Shooter

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Posted 23 July 2010 - 09:42 PM

Just throw them dead ground squirrels in a good sized fire skin, guts and all. after all the hair is burned off and you figure they're done, pull'em out of the fire, peel the skin back and chow down. This recipe was reported by a biologist conducting a wildlife survey up in NE CA, during the early 1900's, who witnessed the local indians hunting and eating the local ground squirrels. Chow down folks.

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#18 Shoot-it

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Posted 24 July 2010 - 09:21 AM

I am sure during the time before white man came here they were fine to eat.The reason they have the plague is lab mice got away from a lab and spread the plague to the ground animals?

#19 mtn dog

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Posted 24 July 2010 - 10:31 AM

...who witnessed the local indians hunting and eating the local ground squirrels. Chow down folks.

Yep and they also used to form a huge circle of tribe members and beat the grass, driving grasshoppers toward a bed of hot coals in the middle of the circle, then feast on the roast hoppers. (Probably a nice side dish at the ground squirrel bbq.)There's a lot to learn from the Indians, but I'll just stick with popcorn when it comes to most of their menu. :smiley-funny-post-sign:
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#20 Mr Del

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Posted 24 July 2010 - 01:11 PM

How come frog legs always taste like chichen? :smiley-outta-here: :smiley-funny-post-sign:

#21 peeker seeker

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Posted 24 July 2010 - 11:01 PM

I would like to know that to.. People say alot of things taste like chicken. I think they are lying and just want me to gag..and barf......
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#22 A17Shooter

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Posted 25 July 2010 - 12:41 AM

I am sure during the time before white man came here they were fine to eat.The reason they have the plague is lab mice got away from a lab and spread the plague to the ground animals?

:Dor the ship rats were infected with the plague and were carried from port to port by the commercial ships of the middle ages before there were lab mice or labs or infected scientist blood suckers. :two-cents: :signbummer8tl:

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#23 Baxter

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Posted 26 July 2010 - 12:21 AM

The fleas are the carriers of the diseases. As far as a recipe, ask a coyote.

#24 Karl

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Posted 27 July 2010 - 03:06 PM

The people I saw eating them have a simple recipe. Leave them whole, put a stick in em, roast over open fire until they pop.Eat right off the stick.No kidding, I witnessed this myself.Good luck...
Karl




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