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