Re: [CH] DeCon for Squirrels

Dave Drum (xrated@famvid.com)
Wed, 28 Jun 2000 20:31:23 -0500

Mary & Riley wrote:

> Don't think DeCon will won't on squirrels--in fact, iirc, I found something
> that said it won't.  But I may be mistaken.  You might want to hire someone
> local to come in while you're gone.  Also read that capsaicin based
> repellents won't work for existing populations, but may work as a
> preventative.
 
The active ingredoent in D-Con is warfarin... which doctors prescribe to
humans as a blood thinner. If one gets too moch warfarin in his system
his blood leaks through his veins. D-Con works on rats, crows,
squirrels, etc. by thinning their blood until the bleed out through
their skins. We used to use it in the barns and corn cribs on the farm.
Oddly enough, rodents snuffed with D-Con don't putrify and stink up the
place.

Here's a couple good ways to use up squirrels you have put out of your
misery...

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Squirrel Etouffee
 Categories: Game, Cajun
      Yield: 1 servings

      1    Text file

  You'll need about a squirrel per person.

  Get a large stock pot.  Clean the squirrels and rub them down with a
  seasoning mix of salt, lots of cayenne pepper, black pepper, thyme,
  and a dash of cumin.  Put them inside the pot. Cut up a couple of
  carrots and thow them in.  Quarter an onion and slice a full bulb
  of garlic (7 or 8 cloves) in half, germ and all, and put them in
  the pot. Now pour enough bock beer into the pot to go about half
  way up the sides of the squirrels. Bring to a boil and reduce to
  a slow simmer. Cover pot and cook, turning the squirrels and
  refilling the beer about every 20 minutes. You will know the
  squirrels are done when the meat comes off the bones without too
  much effort.

  Take the squirrels out and pick the meat from the bones. Return the
  *bones* to the pot and cover with water. Simmer for 2 hours, then
remove
  and strain the liquid into a container. Finely chop a small onion, a
rib
  of celery and a bell pepper and some Anaheims. Now take a large cast
iron
  skillet and heat a cup of peanut oil to medium high heat. With a wire
wisk,
  slowly wisk in 1 cup of flour. Continue wisking, without stopping,
until
  the roux turns a dark reddish brown color (if you burn it, start
over).
  Add the chopped veggies and mix in until soft. Add the squirrel stock
  (about a cup per person) and stir well until somewhat thick (like a
  glaze). Chop up the squirrel meat and add it to the skillet. Cook for
  a few minutes longer and serve on top of Louisiana ice cream (that's
  rice for those of you who don't
  know).  Garnish with Trappey's Red
  Devil Hot Sauce.
  
  Ken "the cajun game chef" Ihrer

MMMMM
MMMMM----- Recipe via MEal-Master (tm) v8.06

      Title: Southern Fried Squirrel or Rabbit with Gravy
 Categories: Lo-cal, Game
      Yield: 2 servings

    1/3 c  All-purpose flour
    1/2 ts Salt
    1/8 ts Black pepper
    1/2 ts Cayenne pepper <oo more>
      2 ea Squirrels or 1 wild rabbit,
           Cut up
           Vegetable oil
      3 tb All-purpose flour
  1 1/2 c  Milk or chicken broth
           Salt and pepper
           Brown bouquet sauce <opt>

  In large plastic food-storage bag, combine 1/3 cup flour,
  the salt, black pepper, and cayenne pepper; shake to mix.
  Add squirrel pieces; shake to coat. In large skillet, heat
  1/8 inch of oil for squirrel, or 1/4 inch of oil for rabbit,
  over medium-high heat until hot. Add coated meat; brown on
  all sides. Reduce heat; cover tightly. Cook over very low heat
  until tender, 35-45 minutes for squirrel, 20-25 minutes for
  rabbit, turning pieces once. Remove cover; cook 5 minutes
  longer to crisp. Transfer meat to plate lined with paper towels.
  Set aside to keep warm.

  Discard all but 3 tablespoons oil. Over medium heat, stir flour
  into reserved oil. Blend in milk. Cook over medium heat,
  stirring constantly, until thicken and bubbly. Add salt and
  pepper to taste. Add bouquet sauce if darker color is desired.

  Serve gravy with meat.

  SOURCE: The Browning Hunting & Fishing Library

MMMMM


I have made both of these recipes a number of times and both are
deeeeelicious.
 
ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider