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TR6 Wile washing the TR6
- Thread starter tomshobby
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vettedog72
Jedi Knight
Offline
If you could tame one of those hawks, you could rent him out for animal control; squirrels are a real pest when there is nothing to check them. The also weigh 50 pounds when they are running across your attic.
Cheapsnake
Jedi Trainee
Offline
Ask the hawk if he does bird feeders. I may have a job for him.
Tom
Tom
2wrench
Luke Skywalker
Offline
Tom, beautiful shot. And, hey, I spent a good
amout of time ridding my property of those cute
little squirrels.
Believe it or not, had a good result with time and
patience removing the little buggers with an
air rifle. Can't take the country out of the
boy, I suppose.
I live in the heart of the agriculture land of
California.
amout of time ridding my property of those cute
little squirrels.
Believe it or not, had a good result with time and
patience removing the little buggers with an
air rifle. Can't take the country out of the
boy, I suppose.
I live in the heart of the agriculture land of
California.
kodanja
Obi Wan
Offline
Squirrel Recipes
Two delicious methods for preparing bushytails
Pork Rind-Crusted Fried Squirrel with Molasses Red-Eye Gravy (Serves four)
John Currence, the James Beard Award-winning chef of the City Grocery in Oxford, Mississippi, conceived of this crushed pork-rind coating for fried chicken, but it works even better crusting the more flavorful meat of young gray squirrels. To make “pork rind powder,” drop a bag or two of rinds in the blender and pulverize until you have coarse, sandy-textured bits. Currence recommends Brim’s Hot Pork Rinds and serves this dish with hot cornbread for sopping up the red-eye gravy.
4 young squirrels, dressed and quartered
1 yellow onion, roughly chopped
2 stalks celery, roughly chopped
2 carrots, roughly chopped
6 cloves garlic, peeled
1 gallon water
1 cup apple cider vinegar
1-1/2 cups lard
1-1/2 cups peanut or vegetable oil
3 cups all-purpose flour seasoned with salt, black pepper, paprika, onion powder, and garlic powder
2 cups pork rind powder (see recipe headnote)
2 cups milk
3 eggs, lightly beaten
3/4 tablespoon freshly cracked black pepper
Salt, cayenne powder, and Tabasco, to taste
Tasso and Molasses Red-Eye Gravy
1/3 cup tasso or other thick-sliced ham, diced
1/2 cup bacon, diced
1 tablespoon flour
1-1/4 cups beef stock
3/4 cup strong black coffee
1/3 cup Coca-Cola
2 tablespoons molasses
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper, to taste
1. Generously season the squirrel pieces with salt, pepper, and cayenne; allow to sit for 2 hours.
2. Bring water, cider vinegar, onion, celery, carrot, and garlic to a boil, then boil for 15 minutes. Add the squirrel pieces and simmer for 12 to 15 minutes, until the meat is cooked through but not falling apart. Remove the meat. Drain the vegetables in a colander and discard them.
3. Make the red-eye gravy: In a large cast-iron skillet or pan, sauté the bacon and tasso over medium heat until all the fat is rendered. Whisk in the flour until it’s well combined, continuing to whisk over medium heat for 5 minutes. Stir in the beef stock, coffee, Coca-Cola, molasses, and red pepper flakes, bring to a simmer, and whisk constantly until gravy thickens. Season with salt and pepper to taste.
4. In a large cast-iron skillet or Dutch oven, heat the oil and lard to 325°, or until a pinch of flour bubbles in the oil.
5. Whisk together the milk and eggs with a dash of Tabasco. Dust the squirrel in the seasoned flour and set aside. Add the pork rind powder to the remaining seasoned flour and combine well. Dunk the squirrel in the egg wash, then dredge them in the pork rind and flour mixture, shaking off any excess. Fry the pieces until golden brown, working in batches. Drain on paper towels and serve immediately with gravy on the side, and cornbread if desired.
PREVIOUS
Two delicious methods for preparing bushytails
Pork Rind-Crusted Fried Squirrel with Molasses Red-Eye Gravy (Serves four)
John Currence, the James Beard Award-winning chef of the City Grocery in Oxford, Mississippi, conceived of this crushed pork-rind coating for fried chicken, but it works even better crusting the more flavorful meat of young gray squirrels. To make “pork rind powder,” drop a bag or two of rinds in the blender and pulverize until you have coarse, sandy-textured bits. Currence recommends Brim’s Hot Pork Rinds and serves this dish with hot cornbread for sopping up the red-eye gravy.
4 young squirrels, dressed and quartered
1 yellow onion, roughly chopped
2 stalks celery, roughly chopped
2 carrots, roughly chopped
6 cloves garlic, peeled
1 gallon water
1 cup apple cider vinegar
1-1/2 cups lard
1-1/2 cups peanut or vegetable oil
3 cups all-purpose flour seasoned with salt, black pepper, paprika, onion powder, and garlic powder
2 cups pork rind powder (see recipe headnote)
2 cups milk
3 eggs, lightly beaten
3/4 tablespoon freshly cracked black pepper
Salt, cayenne powder, and Tabasco, to taste
Tasso and Molasses Red-Eye Gravy
1/3 cup tasso or other thick-sliced ham, diced
1/2 cup bacon, diced
1 tablespoon flour
1-1/4 cups beef stock
3/4 cup strong black coffee
1/3 cup Coca-Cola
2 tablespoons molasses
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper, to taste
1. Generously season the squirrel pieces with salt, pepper, and cayenne; allow to sit for 2 hours.
2. Bring water, cider vinegar, onion, celery, carrot, and garlic to a boil, then boil for 15 minutes. Add the squirrel pieces and simmer for 12 to 15 minutes, until the meat is cooked through but not falling apart. Remove the meat. Drain the vegetables in a colander and discard them.
3. Make the red-eye gravy: In a large cast-iron skillet or pan, sauté the bacon and tasso over medium heat until all the fat is rendered. Whisk in the flour until it’s well combined, continuing to whisk over medium heat for 5 minutes. Stir in the beef stock, coffee, Coca-Cola, molasses, and red pepper flakes, bring to a simmer, and whisk constantly until gravy thickens. Season with salt and pepper to taste.
4. In a large cast-iron skillet or Dutch oven, heat the oil and lard to 325°, or until a pinch of flour bubbles in the oil.
5. Whisk together the milk and eggs with a dash of Tabasco. Dust the squirrel in the seasoned flour and set aside. Add the pork rind powder to the remaining seasoned flour and combine well. Dunk the squirrel in the egg wash, then dredge them in the pork rind and flour mixture, shaking off any excess. Fry the pieces until golden brown, working in batches. Drain on paper towels and serve immediately with gravy on the side, and cornbread if desired.
PREVIOUS
OP
tomshobby
Yoda
Offline
Tomster, when I first saw it I thought it was but after looking at the photo I think it might be a goshawk hawk although the white markings are giving me some doubt.
Red tail hawks don't have the leggings and would be much bigger. It is the right size for an adult goshawk and it does have the correct leggings. The head markings also look right.
Red tail hawks don't have the leggings and would be much bigger. It is the right size for an adult goshawk and it does have the correct leggings. The head markings also look right.
gsalt57tr3
Jedi Warrior
Offline
Tomster said:
Don't think it is a Redtail. The brown has no red in it.
Might be a swainsons. Or a cooper or sharpshin.
My wife is the birder, she keeps a bird book in the pasenger's cubby
DanNagy
Jedi Trainee
Offline
Wow, this really made me laugh. In another posting, women were potrayed as turning the forum into a site for recipes!
Now my own: My dad has a excellent hungarian recipe for cooking squirrels. We actually hunted for them to put food on the table, and they were very good slow-cooked in paprika, onions, and garlic. It also is a good way to cook rabbit, squab/doves, pheasant, and chicken.
As for the squirrels, you might want to find a plastic owl to place outside.
Now my own: My dad has a excellent hungarian recipe for cooking squirrels. We actually hunted for them to put food on the table, and they were very good slow-cooked in paprika, onions, and garlic. It also is a good way to cook rabbit, squab/doves, pheasant, and chicken.
As for the squirrels, you might want to find a plastic owl to place outside.