City Squirrels – edible?
Question:
– Most critters have lice. It doesn’t affect the meat- don’t eat them with the fur on. TRUE STORY: We were shooting arrows as prep for deer season in my bud’s backyard in suburban Detroit, and were making rabbit and SQUIRREL stew on his stove (fridge cleaning time). We set our bows down to drink beers and go over plans. A big fat fox squirrel climbed along the fence, sat up on top of our foam target, and began chattering at us! I don’t think they teach that at the squirrel academy. I skewered him with a target tip (sue me) and we chucked him in pot with the rest (skinned). He was delicious! I had the additional satisfaction of participating in the Darwinian improvement of his species. — Never attribute to malice, what can be explained by stupidity. Visit the rec.hunting and rec.hunting.dogs FAQ Home Page at: http://sportsmansweb.com/hunting/ To leave the Hunting listserv list, send a message with SIGNOFF HUNTING
Response:
> I live in a suburb near a large city, and have recently taken to plunking > squirrels in my backyard with a 22 caliber pellet gun (air rifle). I nailed > two that I cleaned and placed in the fridge, but while cleaning the second > one, noticed lice leaving the fur as it cooled.
Those were probably fleas, not lice, but regardless of what they were, virtually any wild animal is going to support a healthy population of them. You will probably also find ticks on them. All of these little parasites are going to be looking for a new home when their original host dies. My usual practice is to skin squirrels immediately after the kill while they are still warm and put the carcass into a ziplock bag. Hopefully, the lice and fleas stay with the skin and don’t transfer their allegiance to me. Dan Visit the rec.hunting and rec.hunting.dogs FAQ Home Page at: http://sportsmansweb.com/hunting/ To leave the Hunting listserv list, send a message with SIGNOFF HUNTING
Response:
Always try to skin squirrels while they are still warm – it is much easier. Examin the meat for cysts or tumers and if there are none present, the meat is probably ok. Cooking the meat well done will take care of most bacteria. My friend shoots alot of squirrels and he soaks the meat overnight in a bowl of water with a pinch of salt, placed uncovered in the refrigerator. He says that if the next morning – if there is any green on the meat or around the bowl – discard it. If there is no green and the water looks – "bloody" the meat will be fine and clean and ready for freezing or cooking. -Zimmy Visit the rec.hunting and rec.hunting.dogs FAQ Home Page at: http://sportsmansweb.com/hunting/ To leave the Hunting listserv list, send a message with SIGNOFF HUNTING
