Re: [gardeners] Ron, how true the animals know!

Steve Nearman (gardeners@globalgarden.com)
Tue, 27 Jun 2000 10:17:00 -0400 

Well we don't have much problem with squirrels at our place. The country side
is more open with patches of trees in areas that are not flat or for other
reason that prohibit farmers from planting. We did have one bushy tail meet his
doom last week. He was playing on the 3 phase transformer and puled down the
switch fuse there by making himself the fuse (for a very short time). We heard
a loud pop like a high power air rifle. Thought the neighbor was taking
practice on the black birds or something. Later when the air compressor in the
shop stalled when it tried to start up I knew there was a problem with the 3
phase transfer.  My oldest son, Marcus, had already investigated the loud sound
and found a scorched squirrel at the bottom of the power pole. The power co-op
replaced the fuse in less than 45 min. and all was back to normal.

Most of the critter problems we have are from moles and voles. They don't do to
much damage except to new seedlings and the carrot patch. They like the earth
worms that live in the areas where we heavy mulch and augment the soil with
lots of organic material Like the garlic, raspberry and blueberry patches. We
use to have a small Silky Terrier that would go nuts digging holes all over the
yard (and sometimes in the garden, #@*!&%$) trying to get them. As far as I
know he never got one, but sure made a lot of extra work for me doing all the
backing filling.

For squirrels, a high powered .177 cal. air rifle with scope works great. Very
accurate and not to loud. Also works on the crows pulling up corn seedlings,
black birds making nests in the gazebo and others eating my Pequin Chiles as
fast as the ripen. Don't eat the birds but here are some good squirrel recipes.

   Squirrel, along with rabbit, is one of the most popular of small game, but
it is much more varied when it comes to edibility.  If the squirrels have been
eating acorns, which can be judged by the area in which they are taken, they
should be soaked in 1 tablespoon vinegar per quart of water overnight before
cooking.
   Squirrels have scent glands in the small of the back as well as under all
four legs.  These, of course, should be removed.  Do not remove all of the body
fat; some should be left for flavor.  A young squirrel's meat is pink to rosy
in color while raw; it turns a darker red as the animal ages.  If you think you
have an old, tough animal, soak it in 3/4 cup salad oil with 1/4 cup lemon
juice for 1 hour before cooking.  Many people use squirrel to stretch upland
game-bird recipes, and squirrel is frequently substituted in chicken recipes.
   Gray squirrels dress out at about 1/2 pound, fox squirrels around 3/4 pound.
   Some people tell the age of a squirrel by checking the underside of the tail
in a good light.  If there are two or three dark bands running the length of
the fur on either side, it's a young one.  Older squirrels have only one such
band.
   Information Source:
THE HUNTER'S GAME COOKBOOK   by Jacqueline E. Knight (c) 1978
Published by Winchester Press,  New York, NY

{ Exported from MasterCook Mac }

Squirrel Barbecue In Pressure Cooker

Recipe By:	Joan Cone
Serving Size:	4
Preparation Time:	0:00
Categories:	Squirrel	Wild Game

Amount	Measure	Ingredient	Preparation Method
4		Squirrels	cut in half
1	teaspoon	Dry mustard
1	teaspoon	Chili powder
1/2	cup	Water
1/4	cup	Catsup
3	tablespoons	Chopped onion
2	tablespoons	Light molasses
2	tablespoons	Lemon juice
1/4	teaspoon	Oregano
1/2	teaspoon	Salt

   Combine dry mustard and chili powder and sprinkle over squirrel pieces.
Place squirrel halves in pressure cooker.  Combine remaining ingredients and
pour over squirrels.  Close cover securely and cook under 15 pounds pressure
for 20 minutes.  Cool cooker at once.  Thicken liquid in cooker and serve over
squirrels.
   Allow 1 squirrel per person

	-----


{ Exported from MasterCook Mac }

Squirrel Jambalaya

Recipe By:
Serving Size:	1
Preparation Time:	0:00
Categories:	Wild Game	Squirrel

Amount	Measure	Ingredient	Preparation Method
1		Squirrel, medium
		Salt and red pepper
3	tb	Oil
2		Onions, large, chopped
3		Celery stalks, chopped
1		Garlic clove, chopped
1/4		Bell pepper, chopped
4	tb	Parsley, chopped
2	c	Uncooked rice, washed
1 1/2	c	Water
2	tb	Salt
1	te	cayenne pepper

  Cut squirrel into serving pieces and season well. Saute in oil until
  brown; remove from skillet. Saute onions, celery, garlic, bell pepper
  and parsley in oil until wilted. Replace squirrel in skillet; cover
  and cook slowly about 20 minutes or until squirrel is tender. Add
  rice and water. Stir thoroughly. Add salt. Cook slowly about 30
  minutes or until rice is cooked. Hugg's Note: Browning rice in hot
  oil, almost as one makes a roux but more golden, gives a distinctive
  taste and appearance to jambalaya. Tried and proven! Also for: Add
  more than 1 squirrel or use wildfowl, rabbit, nutria etc.

	-----



Enjoy the heat,
Steve

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