How to Skin a Squirrel in 1 Minute
August in Kentucky was always a special time of year when I was growing up. The waning days of summer meant squirrel season was about to open, and that hunting season in general was upon us. Many a morning was spent patrolling the woods around our farm, and many a fine meal resulted. Squirrel meat has been held in high regard by American diners since the days of Lewis and Clark. Even James Beard, in his classic “American Cookery”, wrote,
"Squirrel has been written about rapturously for years. And it has long been associated with elegant dining as well as with the simple food of the trapper and the nomad.”
Fast forward 30 or so years and squirrel season has once again taken a front-row seat.
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