a source for squirrel meat?

[Matt85]

the squirrels we have in this state a laughable and not even worth the shot it would take to kill them.

is there some place i could buy squirrel meat? i dont need a constance source just enough for a couple meals. a friend at work wants to make a stew with the meat.

any recipe ideas would be great aswell.

thanks all
-matt

 

[Loyalist Dave]

You may be able to get somebody to "give" you some meat Matt..., I am sure you are asking about a source of commercial squirrel meat, as soliciting to buy any "game animal" orally, or via phone or mail or via the internet, is a violation in many states :nono: , so I'm sure you're not asking about that, eh? :thumbsup:

If I had a good year with squirrels, I'd ship some of 'em to you overnight with dry ice as a gift, but alas it has been a poor year here for squirrels.

Well maybe it's been "good" for them but bad for my stewpot.

LD

 

[necchi]

I doubt it,
Interestingly the Squirrel has never been domesticated, they won't breed in captivity. They think it has something to do with that frantic tree to tree chase they do,,
Like Dave said you'd have to find someone to gift you some of their harvest and no money can change hands (for the meat).

 

[crockett]

I'm not sure of what the legality is but sometimes you can do a swap- I think.

 

[necchi]

Well you just have to use a little common sence.
"Here, I give you this,'
"Thank you."

"I'll give you this,
Thank You."

Now was that an exchange? A Trade? Or mutual Gift giving?

What I'm not sure about is interstate transport or shipping,

 

[Blizzard of '93]

I made stewed squack and dumplings seasoned with herbs monday eve. one pair left in freezer for another batch. 2 good sized squacks can feed 3 men or 2 very hungry depending on sides.

 

[Rev_William]

Matt things may have changed a bit since I was running the Cascades in WA but used to have some nice squirrels between White pass and Chinook pass as well as around Blewett pass. Probably to late to ask any friends hunting big game in those areas to help out though.

 

[Black Hand]

the squirrels we have in this state a laughable and not even worth the shot it would take to kill them.

Yes, they may be small BUT they are very tasty!

 

[vthunter52]

You all may think this off the wall, but here in the North Country it's possible to get 2-3 squirrels, or even rabbits for that matter dead on the road. Cold weather has preserved them, and surprisingly some are no more damaged as they are with a head shot. I also know several trappers in the area who do well with the furbearers picked up this way..... you might be a.....? :v

 

[crockett]

orion52- interesting point. If I shoot an animal in a trap and immediately clean it, I'm not worried about eating it but if the animal is dead in the trap- I haven't eaten any of those for fear the meat is bad. I wonder how long an ungutted animal remains good to eat in cold weather. I myself have no idea. I always thought they spoiled rather quickly.

 

[rafterob]

Teperatures below 41 degrees will pretty well guarantee you good product for 3 days. That is assuming there are no punctures into the meat where bacteria can penetrate. If temperatures are below freezing bacteria are so inhibited there would be very little to worry about. If care is taken during butchering to remove entrails without nicking the interior carcass everything should be OK. Cook to at least 165 degrees internal temperature (of meat) and you should be safe. People been eating roadkill since roads were invented, no real problem there.

 

[necchi]

Sorry Dude,
I've been hungry, I know what it is.
But I ain't never been hungry enough to pick up 3 day old road kill.
I'm not worried about bacteria, the enzymes of the meat it'self begin breaking down immediately.
Then there's the adrenalin rush the animal has and all kinds of endorphines pumped in as it slowly dies.
I have used the meat from animals I have hit or seen hit, if it's not blood shot,, including squirrel, rabbit, pheasant, turkey and deer.

The local DNR CO's have lists of folks to call in their region that'll come get road kill deer if the guy that hit it don't want it,, but there's still a short period where the meat needs process for it to stay palatable.

But if I haven't personaly seen the animal killed it's a no go,
I'll dig roots, eat leaves and chew the bark off trees before I eat animals that have been dead for an un-known length of time.

 

[cynthialee]

I used to be a profesional cook. I would make the call on a situational basis. There have been plenty of deer kills in the winter that we have drove by that I sorely wanted to get some meat from. But not wanting to go afoul of the law, I have abstained from the roadkill buffet.

If I am willing to eat the stuff they pass off for food at wallyworld I could probably get by eating a road kill.

 

[bubba.50]

roadkill is as tasty as shot if it's fresh & didn't get hit in a manner as to bust the intestines.

but, as to the original poster's question, if ya don't find a source for squirrel some grocery stores sell rabbit meat.

luck & have a good'en, bubba.

 

[huntinguy]

I was thinking of getting into squirrel stew making to but don't have anything small enough to do it with yet.

Seems the largest are off limits, and for a good reason. The most populous live in the cities.... go figure....

So, just how large are the "eatin" squirrels in the places where you folks get them? How do they compare size wise to the ones on the below links. Might be us folks from Washington don't know what we are doing (heavens knows the folks in the other Washington don't!)

That might help the OP and me to figure out what to spend lead on.

These look like the don't cook list from the WDFW information (link at the bottom).

western gray squirrel
Sciurus griseus

golden-mantled ground squirrel
Spermophilus saturatus

golden-mantled ground squirrel Spermophilus lateralis

Washington ground squirrel
Spermophilus washingtoni

red squirrel
Tamiasciurus hudsonicus

Douglas squirrel
Tamiasciurus douglasii

northern flying squirrel
Glaucomys sabrinus

http://apps.leg.wa.gov/wac/default.aspx?cite=232-12-011

http://wdfw.wa.gov/conservation/gray_squirrel/

 

[biliff]

In Oregon the western gray is probably the largest. No closed season in some parts of southern Oregon. More restricted in the Portland area, but available.

Fox squirrel is next size wise followed by the eastern gray. Considered an invasive species so no closed season or limits. Pretty much a private land proposition. Filbert orchards, etc. I've had both back east. Not bad dipped in flour and fried.

None of the red/flying squirrels are legal. I've eaten chicories back east (legal) and there ain't much too 'em.

Some of the ground squirrels are protected. Some aren't. You'ld have to research it. Never considered any of 'em for the menu, but that's probably a cultural thing and not necessarily linked to palatability. The grey digger is fairly common and decent sized. If you absolutely had to try some kind of squirrel, that might be your best bet if its legal in Washington.