Squirrel Hunting on my farm

I had such a wonderful time hunting squirrels on the ole’ Francois Joseph Vautrot family farm, located in Eunice/Church Point on Highway 358 (Brigman Highway).

I woke up early Sunday morning at 5am and drove out there to our pecan orchard in my Lexus SUV (this 4 wheel drive black beast went through the muddy woods, wet bogs, and low-lying brush & shrubs like it was nuthin'!). With 12 gauge Benelli Super Black Eagle shotgun in hand, I began to stalk the crafty critters.






5 squirrels harvested; 12 guage Benelli shotgun and .22 rifle





5 squirrels (3 Fox and 2 Gray squirrels)



Key points I learned about squirrel hunting that I never experienced as a seasoned rabbit hunter: Squirrels are very, very sly—they hide when they notice you. Rabbits don't: they just run for their lives, darting at different angles in a jig-saw pattern. Squirrels, secondly, will try to wait-you-out by not moving on the opposite side of a tree limb for as long as 30 minutes; they will stay low among the heavy brush, avoiding open air tree branches. So, the best way to get a squirrel: simply stand motionless near a tree, dressed in camouflage, having a broad vantage point over a large area of trees, and be very patient. You may not see any movement for as long as 30 minutes as you watch large areas of trees for some minor degree of activity. But it pays off, especially when you hear a squirrel “barking” at another squirrel, or 2 squirrels chasing one another. Once you start firing at them, they will usually run from limb-to-limb, making for an easy mid-air shot (very exhilerating!). However, the seasoned, smarter squirrels will simply hide on top of a limb, away from you, hunkered down low & tight to the limb for as long as an hour! In that squirrel's case, I learned to leave the area, stalk a new patch of trees, and then come back to that tree some time later. It works. They sort of have ADD/ADHD and eventually start leaping from limb to limb. I always remember to keep my attention back on those trees after I initially left. It worked every time: I left, kept looking back every 15 minutes, then saw movement begin again, and then I slowly & quietly returned. I took aim...and “BOOM”—hit him with some lead shot. He is de-perched, falls and hits a few limbs during his death decent, lands on the soft grass below with a “thud”, makes a few last moment twitches with his back legs, I pick him up, feel his heart beating and pounding ever so fast in my palm (tachycardia), and then he drifts off to squirrel heaven--a peaceful pecan orchard rich in nuts and devoid of Cajuns. I place him in my back pack and proceed on. The area is quiet for awhile…squirrels are now aware of the peril in their territory. Then I go back to leaning beside a tree, watching and waiting for the next false move in the tree tops above….

It is very, very relaxing to be out in nature, walking, listening to the wild animals and birds (lots of owls, hawks, and other birds). I think having a dog would make it easier to get the squirrels moving, as well as to find them once they hit the ground in the thick brush. Squirrels despise dogs and will often taunt them and "bark" at them.




Squirrels dressed/cleaned


Squirrels ready to be cooked


There is nothing better than fried squirrel! Actually, it tastes a lot like rabbit—a sweet, soft, moist tasting meat that is light pink in color. It does NOT taste like friggin’ chicken (yard bird), which is dry and tasteless and needs various seasonings. Squirrel has a nice, subtle sweet taste like rabbit. I picked a young, small tender one—rolled it in light Organic white flour, and then fried it at 370 degrees in my black iron pot for about 7 minutes (until it floats and is golden, light brown in color). It was Slap Ya Mama, damn good! I admit to adding a light sprinkle of Cajun seasoning and a touch of parsley. I tried some of my own homemade Cajun dipping sauces, since I never ate fried squirrel before. For example, I used yellow mustard mixed with Cajun Tabasco Hot Sauce, as well as Heinz Ketchup infused with Cajun Tabasco Hot Sauce, and finally Jack Millers Barbeque sauce. Honestly, I really did not need any of them. The fried squirrel, with its own natural flavor and the touch of Slap Ya Mama Cajun seasoning (made in Ville Platte, LA), was enough!

I also fried a few other seafood items while the grease was hot: some pieces of fish and shrimp. To that, I added a touch of lemon pepper to the Cajun seasoning and had some tartar sauce for dipping. Very good!

The other cleaned squirrels I have in a zip lock bag in my refrigerator--marinating and tenderizing in a Cajun secret recipe to make the meat less tough and add taste for when you bake, brown or add them to a Cajun Gumbo. Part of the marinade involves Worchester sauce and yellow mustard. I hear that they taste great browned in a black iron pot, along with green onion tops, bell peppers, diced onions and even a little Cajun Smoked Pork sausage (which some of my hunting friends gave me). I plan on baking some in the oven & freezing the rest for future Gumbos.

As we Cajuns say, "Bon Appetite!"



Squirrel and seafood battered in Organic white flour to be fried




Squirrel being fried at 375 degrees in Cajun black iron pot for 7 minutes




Squirrel fried, fresh out of the pot and now seasoned in Cajun spices and herbs!




Fried squirrel and seafood, along with Cajun condiments to dip in!


Cajun squirrel and seafood dinner: Oh, so finger lickin' good!