I went a couple of hours yesterday to take advance of this cool weather moving through. Boy did it pay off.

Not only did I get the daily limit of 6, I broke last year’s all-time high record of 50 kills for the season. I have now bested it by 2. The total for this season is no 52. Three of these I shot out of the same tree in about 10 seconds. A fourth one got away after it figured out what was going on after the 3rd one of his buddies bought the rice paddy.

All killed with that sweet little Model 31L . In the excellent 16gauge of course.

The recent ammo shortage not affecting my ability since I bought up several boxes of 16gauge years ago. It’s not exactly easy to find so I always buy a box of game loads when I see it.

4 Comments

  1. James says:

    OK,serious ?

    I have never ate a tree rat,they actually tasty and if yes,basic recipe.

    For the time put in are they a worthwhile meal in todays world(i.e.,world falls apart answer may be different),what is in general expected meat per unit?

    I have a great 60’s Sheridan with 1000’s of rounds,so,could be a easy deal.

    I suppose if it matters have the grey’s from New England.

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    1. Shawn says:

      yeah they are pretty good. you can make them several ways, I dont really have a recipe to recommend.

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    2. Rocketguy says:

      My grandmother fixed it one way – quarter, salt and boil until tender but not falling off the bone, bread and fry.

      I have used it pretty much anywhere you would use chicken. I make a pretty mean vegetable and squirrel stew – no formal recipe, just toss in whatever tastes good and season it up.

      There’s not a lot of meat on them but it’s good protein. Probably wouldn’t be worth the trouble if you hiked the hills all day for one or two…if you’re slaying them like Shawn, they’re a legit dietary supplement. They’re pretty easy to hunt out so, if you were in an area where a bunch of people have the same plan, they’ll be gone quickly.

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      1. John M. says:

        I second the “boil till tender then bread and fry.”

        Also that you can sub them for chicken. They have a mild white meat flavor with just a hint of pine due to their diet. Just make sure not to skip the “boil till tender” step. A pressure cooker works wonders, as would a Crock Pot or just a simmer on the stove top.

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