[Sca-cooks] Slaughtering

[Sue Clemenger]

I've always wondered, since our local squirrels are little jobs, how
much meat does one get from a squirrel such as Mordonna describes? And
what does it taste like?
I grew up eating a lot of wild game meats and various fowl and fish (Dad
was big on hunting and fishing <g>), but squirrel I've not had.....
--Maire, who grew up with elk or deer in the garden during migration
season, but not bunny

Mordonna wrote:

> Hmm, it's been a LONG time since I had freshly killed squirrel, gravy, and biscuits for breakfast.  We lived in a pecan orchard.  Most mornings in late fall I could get up at first light, reach in the gun locker, get my .410 and shoot breakfast from my bedroom window.  Seldom took more than one shot per squirrel.  Now THAT was good eatin'.  Often got rabbits grazing in my garden the same way.  Or I'd set snares, and go out at first light and collect breakfast.  Yum, yum.