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October 2004 NewsletterJim Casada
Web site:
www.jimcasadaoutdoors.com The Vanishing Joys of Hunting SquirrelsAs a youngster growing up in North Carolina’s high country, I cut my hunting teeth on squirrels. My first successful hunt (in terms of meat for the pot) involved squirrels, and from the time I was initially allowed to hunt alone until it came time to leave the comforting hills and hollows of my boyhood home for college, every fall and winter found me devoting countless hours to outwitting the treetop tricksters. It was a time when no one gave a second thought to a lad walking down the main street of my little home town carrying a gun. That’s something I did with some regularity (as did others). Today such action would bring 911 calls and immediate attention from the police. We live in a different, and not necessarily better, world. Things are different in another way as well. Throughout the 1940s, 1950s, and early 1960s, squirrel hunting was the most popular type of hunting, in terms of participant numbers, in many states (especially the South). The great comeback success stories of deer and turkeys changed that, but even now squirrels remain plentiful. There are a lot of reasons to hunt squirrels, and their abundance means outings that provide plenty of action. At the least, a brief review of what the quest for bushytails has to offer is certainly in order. For starters, a good squirrel hunter will learn all of the attributes that serve him well with larger game. These include patience; stealth; the ability to read sign in the form of cuttings, locating den trees, recognizing mast sources, and spotting nests; persistence; good stalking techniques; and sound marksmanship. In fact, I would argue that there is no better “starter” game for a young hunter than squirrels. He can fine-tune his woodsmanship skills while learning how to handle a rifle or shotgun safely and effectively. During my sporting apprenticeship, my father utilized a simple, meaningful approach to ensure I chose my shots well and made them count. He parceled out .22 shells one at a time, and after each shot I not only had to make my way back to his “stand”; I also had to account for the use of that bullet. Facing such circumstances, you choose your shots with great care. Although I did not realize it at the time, the hunting footsteps I traveled so joyously as a son of the Great Smokies were historic ones. From the time I first began to accompany my father, initially just sitting next to him or between his legs as we watched and listened in groves of hickory trees, then later carrying a gun of my own, I was following a path that sets squarely in the heart of America’s past. The “Overmountain Boys,” as the patriots who turned the tide against the British in the American Revolution were commonly known, were sharpshooters who learned their marksmanship “barking” squirrels. This involved shooting lead balls into the bark of a tree beneath a squirrel so that it could be retrieved and there would be no damage to the delicious meat. Similarly, Sergeant Alvin York, the quiet Tennessee soldier who single-handedly captured hundreds of enemy soldiers in World War I, learned the skills which served him so well hunting squirrels in his Cumberland Mountains homeland. More recently, I personally got to know an individual from the Great Smokies, Joe Scarborough, who did three tours of duty as a sniper in Viet Nam. He too cut his shooting teeth and learned his woodscraft hunting squirrels. In short, squirrel hunting runs as a bright thread through American sporting and military history. It’s a wonderful way to get a youngster started in hunting, and chances are he or she will get some shots. Both grey (or “cat”) squirrels and fox squirrels make fine table fare, and an integral part of the learning experience for youngsters should be helping clean their kill and enjoying the quiet self-satisfaction of putting meat on the table. It is also a fine lesson in sporting ethics. Some time this autumn, make it a point to take to the woods and enjoy some sport that will provide an abundance of simple pleasure. Should you have a youthful understudy along, that pleasure will reward you in even fuller measure. If you come home with a weighty game bag, here are a couple of suggestions for some tasty table fare. ANNA LOU’S SQUIRRELAnna Lou Moore Casada was my mother, and the wonders she could work with a couple of squirrels were a joy to behold. This is one of her favorite ways to prepare this delectable game animal. 1-2 squirrels, dressed Place dressed squirrel meat in a large saucepan. Cover with cold water and add one teaspoon soda. Bring to a boil. Remove from heat and rinse squirrel well under running water (rub the meat to remove the soda). Return to pan and cover with fresh water. Bring to a boil, reduce heat and simmer until tender. Place squirrel in a baking dish, clot with butter, and bake at 350 degrees until browned and crusty. You can use the broth to make gravy. SQUIRREL AND DUMPLINGS2 dressed squirrels Cut two squirrels into serving pieces. Place in a Dutch oven and cover with water. Add bay leaves and simmer for 90 minutes or until squirrels are tender. Skim if necessary. Remove meat from the bones and return to stew. Add onion, celery, carrots, seasonings and 2 cups water. Cook 15-20 minutes or until vegetables are tender. Increase heat and have stew boiling. Drop dumplings by teaspoons into the hot liquid. Cook 15-20 minutes longer or until dumplings are done in the center. DUMPLINGS˝ cup milk Slowly add milk to dry ingredients. Drop from spoon into boiling liquid. Thank you for subscribing to the
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