I HATE Squirrels
davemidohio
15 years ago
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esox48
15 years agolast modified: 9 years agoRelated Discussions
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Comments (7)Can't say I've had the experience... although I have fried and breaded rattlesnake, frogs legs, rabbit, buffalo, and "Mountain Oysters", at a restaurant in West Texas. We've agreed more than once? When?...See Moresquirrels, rabbits and tolerance
Comments (25)Hasenfeffer (Sour Rabbit Stew) Serve with fresh mashed potatoes and celery sticks. Use the stock as gravy for mashed potatoes. Original recipe yield: 5 servings. INGREDIENTS: 2 3/4 cups red wine vinegar 3 cups water 1 1/2 tablespoons white sugar 8 whole cloves 1 medium onion, thinly sliced 5 stalks celery, chopped 1 lemon, thinly sliced 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 tablespoon salt 1 teaspoon pickling spice 1 teaspoon ground black pepper 1 cup all-purpose flour 1 (2 1/2 pound) rabbit, cleaned and cut into pieces 3 tablespoons vegetable oil DIRECTIONS: In a large pot, combine the water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt, pickling spice and black pepper. Bring to a boil, then turn off and allow to cool. Place the rabbit pieces into the mixture to marinate. Cover and refrigerate overnight. Preheat the oven to 350 degrees F (175 degrees C). Spread flour out onto a parchment or aluminum foil lined baking sheet. Bake for about 10 minutes, stirring occasionally, until the flour is a light brown color. Remove the rabbit from the marinade and pat dry. Strain the marinade, and discard the solids. Reserve the liquid for later. Heat the oil in a deep skillet or Dutch oven over medium heat. Coat the chicken with the toasted flour. Place into the hot oil, and cook until browned on both sides. Remove from the pan, and set aside. If there is oil left in the pan, sprinkle enough of the toasted flour over it to absorb the liquid. In a jar with a lid, mix 1/2 cup of the marinade with 1/4 cup of the remaining toasted flour. Close the lid, and shake vigorously until well blended with no lumps. Heat the pan with the rabbit drippings over low heat. Gradually stir in the marinade mixture, stirring constantly until slightly thickened. Return the rabbit pieces to the pan. Cover and simmer over low heat for 1 hour, or until the meat is falling off of the bones. You may remove the bones prior to serving if desired....See MoreOdd creature
Comments (18)Carol,I don't really feed them. He is on one of my bird feeders,at night. (They are nocturnal) We have the french doors open,and I hear the crash when he lands on the feeder,so I know he is there! Sometimes he can't get into the feeder,because of the slope of the roof,and he slips off,but they can glide,so he just come right back up. This is a deck,about twenty feet from the ground. When he can get to the feeder,he just eats,until he gets enough,then just leaps off into space,and glides to a nearby tree! I keep saying he,but it could be a female,too! They come back every year,usually during the summer. Phil...See MoreI hate squirrels
Comments (7)Yeah, don't feel bad...the "little darlings" ate mine last year. They even hung off my back patio roof by their feet to get at one! This year a woodchuck is eating my Phlox and purple coneflowers. I bought a have-a-heart trap and so far all I caught (yesterday) was a small skunk! I think the chuck is wise to the trap. Tom...See Moredavemidohio
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