How To Skin Squirrel For Cooking – Real Airgun Hunting
In this episode of Real Airgun Hunting, Steve Criner shows us how to skin squirrel for cooking.
Steve likes eating what he shoots. And that includes eating squirrel!
In this issue of Real Airgun Hunting, Steve is in Kansas hunting red squirrels. As his weapon of choice, he takes a Umarex Gauntlet in .22 caliber. “It’s so quiet, you think it’s broken!” – he says of this PCP air rifle.
While the Gauntlet is familiar to many HAM readers, this will be the first chance for most of us to see a new type of riflescope. Steve’s using the prototype of an Axeon 6-24 scope designed for airgun use. That looks like about a 50 mm objective lens…
This scope has side AO and a 15-yard minimum focusing distance. It’s one of a range of Axeon scopes that are being introduced by Umarex USA. HAM will bring you more details of Axeon airgun scopes as they are available.
For step one of how to skin squirrel, Steve finds a creek for running water for cleaning. (He washes his hands and the meat).
Then he uses his knife and hands to skin the animal. Steve shows how to skin squirrel in just a couple of minutes. He makes it look very quick, clean and easy!
He also shows us the best parts to eat and how simple it is to prepare the squirrel to eat. Preferably – he says – fried for breakfast!
Finally, he leaves the skin and other unwanted parts for the local wildlife to eat.
Oh, and if you’re not sure about how to load the Gauntlet’s rotary pellet magazine, how shows us how to do that, too. There’s lots to learn in this episode!