Squirrel hunting with the TX200
11-04-2021, 08:19 AM
#1
Nontypical Buck
Thread Starter
Join Date: Mar 2008
Posts: 1,175
Squirrel hunting with the TX200
I took my TX200 out for a squirrel hunt. I hit my local hot spot to find a few young ones for the skillet.
Our river corridor is loaded with squirrels and almost no one hunts them. The first spot I went (picture above) had several but they seemed to be extra skittish. I thought that was odd since no one hunts. Then I saw two hawks and an owl. That might keep them on their toes. I got one there.
The second spot is my favorite. I didn't have a ton of time but I had a couple hours. I walked an old road and the squirrels were there. No long shots were needed to pick up two more for a total of three for the skillet. I don't really need more than that.
Our river corridor is loaded with squirrels and almost no one hunts them. The first spot I went (picture above) had several but they seemed to be extra skittish. I thought that was odd since no one hunts. Then I saw two hawks and an owl. That might keep them on their toes. I got one there.
The second spot is my favorite. I didn't have a ton of time but I had a couple hours. I walked an old road and the squirrels were there. No long shots were needed to pick up two more for a total of three for the skillet. I don't really need more than that.
11-04-2021, 09:06 AM
#2
Boone & Crockett
Join Date: Jul 2014
Location: south eastern PA
Posts: 14,769
Oh boy, get the flour, salt and pepper and a pot of boiling water with some onion celery and carrot ready and some bacon grease ready to go. Par boil the squirrels in the water till a cooking fork passes easily through a thigh, then dredge the squirrel parts in the floud seasoned with salt and pepper and out them in a skillet with the bacon grease, sometimes I use butter and bacon grease and fry on both sides till nice and brown. Makes for some good eating, crisp on the outside and moist and tender on the inside. I always separate the front and back legs from the body and cut away the ribs which have no meat anyway and cut the back in half, makes it easier to fry the loins and second back piece. I never got to eat the lion section of the back, my daughter loved them when she was only about 4.
Last edited by Oldtimr; 11-04-2021 at 09:10 AM.
11-08-2021, 06:59 AM
#7
Nontypical Buck
Thread Starter
Join Date: Mar 2008
Posts: 1,175
11-08-2021, 07:57 AM
#8
Super Moderator
Join Date: Feb 2003
Location: Northern California
Posts: 18,258
Congrats Ron on the partial retirement. I went to that about 10 years ago and it was very family friendly. Spoiler alert--I had a buddy who warned me that those 2 work days would eventually get in the way of the stuff I wanted to do the other 5 days. Wise advice.
11-08-2021, 08:43 PM
#9
Nontypical Buck
Thread Starter
Join Date: Mar 2008
Posts: 1,175
That does sound like wise advise. 🤣🤣
