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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