Comments on: Yankee Fear of Tree Rats

By: Chas S. Clifton

Chas S. Clifton — Wed, 12 Sep 2007 17:24:17 +0000

The first time I took my wife to dinner at my parents’ house, Dad cooked Squirrel Stroganoff.

Thirty years later, we’re still married.
;-)

By: countertop

countertop — Mon, 10 Sep 2007 21:27:42 +0000

As a Yankee from the backwoods of New Jersey who has been adopted by a long line of Southern inlaws from the swamps of South Georgia and the high society of Savanaha, I’ve got to vehemently disagree with Sean.

(well, not the part about being a rat, but the part about being tasty).

By: sean

sean — Mon, 10 Sep 2007 20:18:33 +0000

Sebastian, I’m one of the ‘lurkers’ who reads your site almost daily but never comments. Let me tell you, as a born and raised fifth generation Southerner, squirrels are nasty creatures. They really are rats with bushy tails. Have you ever seen one real up close and personal? You wouldn’t eat it if you did, trust me. They are filthy disease ridden creatures, stay away. Keep up the good work, your blog rocks.

By: Shard

Shard — Mon, 10 Sep 2007 19:28:45 +0000

If you ever had some of my grandmother’s from scratch squirrel dumplings, you would be convinced of two things. Squirrels can be mighty tasty and I was blessed to be born into a family of great cooks.

Young, tender squirrels can be fried like chicken. The older, tough ones need to be boiled for dumplings or stew.

Also, like any other animal, their taste will also be a product of their diet. Squirrels from an area that is largely evergreen/pine covered that provides them with evergreen/pine food do not taste so great. However, squirrels from hardwood habitats that eat mostly acorns will have a much better taste.

By: Alcibiades

Alcibiades — Mon, 10 Sep 2007 19:11:26 +0000

I’ve seen giant, fat squirrels as big as cats. Albeit, they were suburban squirrels and probably got fat from eating garbage.

By: BobG

BobG — Mon, 10 Sep 2007 15:53:12 +0000

Go down to the Rez at Four Corners, and try some prairie dog. The Navajo boys usually catch them with a noose and snap their necks. Then they roll them in mud (not dressed or skinned) and bake them in the fire. When done, you crack open the mud, and it takes the hide with it, leaving the clean cooked meat in the open. Makes a good lunch while out watching the sheep/goats/horses.

By: rightwingprof

rightwingprof — Mon, 10 Sep 2007 15:40:55 +0000

We hunted squirrels all the time. I’m not fond of squirrel, myself. And yes, it’s very easy to overcook.

By: Call me Ahab » Blog Archive » The Bushy-tailed Menace

Call me Ahab » Blog Archive » The Bushy-tailed Menace — Mon, 10 Sep 2007 15:12:54 +0000

[...] seems that Sebastian is reconsidering his thoughts on the killing and consumption of our most dangerous enemy, the Bushy-Tailed Menace, also know as Arborus [...]

By: Firehand

Firehand — Mon, 10 Sep 2007 14:02:13 +0000

Just remember: like almost all wild meat, squirrel is very lean, so it’s easy to overcook. Done right, it’s good stuff.