I
n another lifetime, kids grew up
with a .410 shotgun or .22 rifle in
their hands hunting for squirrels
beside mom or dad. The kids were
never still enough, never quiet enough,
but eventually a just-too-curious or
absentminded squirrel would leave
their nest and rest just long enough for
the youngster to get a shot. The squirrel
would fall from a limb, that barely
audible ummph sound briefly echoing
through the quiet woods as the child
handed the gun to their accompanying
adult as fast as they could to retrieve
their first kill.
Well … in the eyes of many that
seems so long ago. Squirrel hunts have
been replaced by, more than anything,
the urbanization of our youth and the
umpteen entertainment options they
now have. What's been lost is the
small-person-hunting-small-things
mentality that previous generations
grew up with. Starting with small skills
and learning the ways of the woods
will build knowledge and the passion
to pursue other animals. Plus, for all
ages, squirrel hunting remains one of
the most enjoyable activities one can
do in the fall and winter – a pastime
suitable for hunters old and new. As
long as the hunter remembers – or is
taught – where to start.
Foxes and Grays
In Nebraska, two squirrels are
predominantly hunted – the eastern fox
and the eastern gray squirrel. Both tree
squirrels, each have long, bushy tails
Squirrel
Quest
Jerk Squirrel
Servings: 2
Prep Time: 4½ hours
Cooking Time: 5 minutes each side
Ingredients:
●
2 squirrels, cut into pieces
Marinade Ingredients:
●
4 tablespoons of vegetable oil
●
juice of 2 limes
●
2 tablespoons of white wine
vinegar
●
4 scallions, chopped
●
1 tablespoon of ground allspice
●
1 serrano chili pepper, roughly
chopped
●
3 cloves of garlic
●
1 tablespoon of fresh peeled
ginger, roughly chopped
●
2 tablespoons of brown sugar
●
½ teaspoon of dried thyme
●
¼ teaspoon of cinnamon
●
1 teaspoon of kosher salt
1. Combine marinade ingredients
in a food processor, pulse until
smooth and spoon out some sauce
into a small container, about ¼
cup, for dipping later. Pour the
rest of the marinade into a zip-
lock bag and then add the squirrel
pieces. Massage the bag to evenly
distribute marinade. Refrigerate for
at least 4 hours or overnight.
2. Prepare grill. Cook squirrels
directly over the coals, about 5
minutes each side or until cooked
through. Do not overcook. Serve
immediately.
By Jeff Kurrus
and Julie Geiser
50 NEBRASKAland • AUGUST-SEPTEMBER 2015
By Jenny Nguyen
PHOTO
BY
JENNY
NGUYEN
