I must admit that I hunt big game more often than I squirrel hunt. But when I do, i recall my youth and get out my sharp shooter skills with .22 rimfire, it feels good. Years back when my kids were learning to hunt, squirrel was on the menu all the time. A chest shot is fine to take them down but a head shot is better. Accordingly, the head shot is what we strive for, but it doesn’t always happen. Missing a shot at a squirrel is easy to do.

I am fortunate to have recently bagged three grey squirrels and was going to make a stew for  my grandkids. But, alas we were having difficulty with family schedules as they live an hour away and are homeschooling.

Skinning a squirrel is a straight forward proposition but the skin takes work to pull away from the meat. Once complete everything else is easy. I use a small knife and sharp small game shears. 

I decided to cook all three for my wife and I , besides I thought it was best for my son to take one of his children hunting for their own full experience from field to frying pan.

I separated the legs from the body and halved the body for browning all parts together.

I dusted them with flour and browned the meat in a large skillet with 2 tablespoons of olive oil. Then, on to pressure cook the meat for 14 minutes with 2 cups beef broth or bullion infused water with some salt and pepper, garlic powder, thyme and a bay leaf. It was perfect time, 14 minutes, as the meat was very tender. Some folks debone the meat after cooking. I like it on the bone. 

I chopped stew veggies like carrot, celery, onion and potato and pressure cooked those for 7 minutes. Mixing the cooked meat and veggies allowed the flour to help thicken the stew. Below is a small tasty meal.

OMG it tastes like leg or thigh chicken meat and no hint of wild to it. One squirrel makes a meal but I would cook more for leftovers.

Happy Hunting and Cooking.

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