Squirrel hunting season in Kentucky officially kicked off this past Saturday. The season runs until Nov. 10, after which hunters will have to hang up their gear for the first weekend of the modern firearms deer season, scheduled for Nov. 11-12.
The season will resume Nov. 13 and continue uninterrupted through Feb. 29, 2024.
For those into trapping, operations can commence a half-hour before sunrise from Nov. 13 and until the end of February.
Hunters looking to bag their limit should be aware that the daily cap is set at six squirrels, with a possession limit of 12.
Hunters must obtain a hunting license and hunter education card (unless exempt). Additionally, trappers aged 12 and over must hold a valid trapping license. It is crucial to note that upon capturing squirrels, trappers must harvest them unless they have a captive wildlife permit.
For a successful hunt, you will need a shotgun with MOD choke (.410 – 12 ga) and shotshells (#4 – #6) or .22 (LR or SR) or .17 (HMR or WSM) caliber rifle and hollow-point rifle rounds.
There are specific guidelines regarding the equipment permissible for hunting. The following are allowed:
• Rimfire guns or handguns.
• .410 gauge handguns.
• Muzzle-loading or breech-loading shotguns up to 10 gauge. Breech-loaders must be plugged to carry a maximum of three shells.
• Lead or non-toxic shots not exceeding No. 2 in size.
• Muzzle-loading rifles.
• Archery equipment, including crossbows.
• .177, .20, .22, or .25 caliber air guns.
• Falconry and slingshots with sanctioned hunting ammunition.
• Dogs are also allowed to assist during the hunt.
Kentucky Fish & Wildlife offers tips for those new to the hunt. They suggest focusing on the squirrels’ diet, primarily nuts from trees like hickory, beech, pecan, black walnut and white oak. However, acorns from red oaks, rich in tannins, are usually the last choice for these critters. Areas rich in these trees, especially near cornfields, can be prime hunting grounds.
Aspiring hunters should note that squirrels, with their sharp senses, can easily detect movements and noise. A calm and silent approach might be the key to a successful hunt. Also, understanding the squirrel’s behavior, like their tendency to jump between trees and their agility in thick branches, can give hunters an edge.
Cleaning and preparing squirrel
In recent guidance from Kentucky Fish & Wildlife, two primary methods are recommended for skinning squirrels, which can be performed both outdoors or within the confines of the kitchen.
The first approach involves making an incision along the squirrel’s back and using two fingers to peel the skin in either direction. An alternative strategy, known as “tail cutting,” requires a cut beneath the tail, followed by a break in the tailbone. By standing on the tail and pulling the hind legs assertively, the skinning process becomes more straightforward. This method offers a unique advantage, allowing for an easy loop to suspend the squirrel during subsequent cleaning steps.
For both techniques, it’s essential to manage the skin over the front limbs and sever both the feet and head at the appropriate joints. A careful insertion of a knife just ahead of the hind legs aids in cleaning, ensuring the knife doesn’t pierce any internal organs. Efficiently splitting the rib cage and pelvic bone is crucial for thorough cleaning.
One of the challenges during this process is the potential of hair residues on the meat. An effective solution is using clear tape wrapped around fingers, sticky side exposed, to dab off hair remnants. Before storing or cooking, a thorough inspection for any lingering hair is recommended.
Once the squirrel is cleaned, the next steps involve separating each leg and dividing the back just behind the ribs. Since the ribs typically offer minimal meat, it’s often suggested to discard them. To ensure freshness and taste, immerse the meat in ice-cold salt water, helping in blood removal. Inspecting and cleaning the sections where the squirrel was shot is crucial.
Kentucky Fish & Wildlife recommends enveloping the meat in a plastic bag filled with water for long-term storage, especially freezing. This technique protects the meat from freezer burn for up to six months and preserves its texture and flavor. However, users are advised to handle with care, ensuring no bone fragments puncture the plastic, and eliminate all air by gently squeezing the bag.
Recipes
Barbecued Squirrel
(Betty A Pugh, Falmouth, Kentucky)
2 Dressed Squirrels cut into pieces
3⁄4 Cup red wine
1 Cup of water
2 Bay leaves
1 Large onion, chopped
2 Carrots, sliced
1 and a half to 2 cups barbecue sauce
Salt and pepper to taste
In a kettle, boil, then simmer the squirrel pieces in the wine and water with the onion, carrots, bay leaves, salt and pepper. Cook covered for an hour. Remove squirrel pieces, place in a baking dish and cover with the barbecue sauce. Bake in preheated oven at 300 degrees for 45 minutes or until tender.
Squirrel Soup
Found in Recipes, no source, Kentucky Department of Fish and Wildlife Resources. Young squirrels can be fried or broiled. This is recommended for older squirrels.
3 Squirrels, cut into serving pieces
1 Cup chopped onion
3 Qts of water
2 Large cans of tomatoes,
1⁄4 Cup diced bacon drained
2 Cups diced potatoes
1⁄4 tsp Cayenne
2 Cups lima beans, fresh or frozen
1⁄4 tsp Black pepper
2 Cups of corn, fresh or frozen.
Place squirrel pieces in a large kettle. Add water. Bring slowly to boil, then reduce heat and simmer for 1 1⁄2 to 2 hours or until the squirrel is tender. Skim surface occasionally. Remove meat from bones and return to liquid. Add cayenne, bacon, salt, pepper, onion, tomatoes, potatoes, and lima beans. Cook for 1 hour. Add corn and continue to cook for ten minutes. Spoon into soup plates and serve with cornbread and coleslaw. Makes 6-8 servings.