EspressoBuzz

Closer still if you're ok with 100 yrds max is Islip town range.

When i was very young and had just started hunting squirrel. I came home with 4 squirrels and gave them to my mom. Being from the old world (italy) she could think of only one way to make them and that was "al sugo". This recipe is a rabbit recipe which I have eaten often both with wild rabbit and farm raised rabbit. The only difference is the cooking times as squirrel will cook faster. 1/4 cup extra-virgin olive oil 4 pounds squirrel, cleaned, cut into pieces 1 teaspoon salt Freshly ground black pepper 4 cloves garlic, crushed and minced 3 large tomatoes, peeled, seeded and cut into 1/2-inch dice, or 1 (28-ounce) can tomatoes, drained and crushed 1 tsp tomato paste 1 sprig fresh rosemary 1 1/4 cups dry white wine 2 tablespoons red wine vinegar 1/2 cup fresh basil leaves, torn Directions In a large cast-iron casserole, heat the olive oil until just smoking. Add the squirrel and brown well on all sides. Season the meat with salt and pepper, remove from the casserole and set aside. To the same casserole, add the garlic and reduce heat to medium. Cook garlic 1 to 2 minutes, until it is softened but not browned. Add the tomatoes, tomato paste, rosemary and wine and simmer 5 minutes. Return the squirrel to the casserole, cover loosely and cook over low heat for 1 hour, until meat is very tender. Add the basil leaves, remove from heat and serve immediately. The resulting sauce goes well with pasta and is usually served as the "primo piatte" first plate. Bon Appétit!

I have heard that black squirrels were the normal color variant for the northeast when the pilgrims arrived. And that because of deforestation and hunting the grey became dominant.

If nature and hunters allow the gene to thrive there will be more stark white targets in the future! <wink>

as long as I am between the road and the deer i'll take the shot.

I guess I'll have to get rid of this blind if they open up a mute swan season.

It's simple "THE STATE" has no evidence that mountain lions have a breeding population in NY STATE but on the off chance some mountain lion would like to breed in NY STATE they don't want some dumb ass trigger happy hunter blasting it. I'm sure mountain lions are ignorant of the conspiracy surrounding them created by THE STATE. Disclaimer: All STATES appearing in this work are fictitious. Any resemblance to real STATES, living or dead, is purely coincidental.

Oh yeah this oughta get the anti crossbow hunters foaming at the mouth! It's a gun! It's a Bow! No look It's a reasonable hunter taking an ethical shot with just another tool. Let the fur fly!

Thanks! 9FLPB my code

Toilet paper, don't leave home without it!

Great! reminds me of the canoe trip down the Raquette river from Long Lake to Tupper lake!

Grimalidi's moved up the block to the corner of Front st. and they DON'T SELL SLICES! Ah my old neighborhood... how I miss it and am still very protective of it so.....don't let me catch you eating pizza with a knife and fork!

Come East I'll hunt with ya! Until i move to Columbia County that is.... I got a shotgun for you too, I always keep a pardner for hunting guest.

I don't see as this is "The Liberals" fault, for one thing bleeding hearts and animal lovers run at both end of the political spectrum, for another there is no way the concentration of wealth found in the Hamptons was created by just liberals. I WORK in those homes installing automation systems and i can tell you they ain't liberal. Not with their politics or their tipping!

2008 Kia Sporatge here, 109 thousand miles and still running good. Check Consumer Reports I've found them to be very reliable.

Well it ain't Big Foot or Nessie...

I do-ed it!

Freakin Amazing!1 ....but he left out House of Pizza and Calzone, Union St. Brooklyn

The hill directly to the right when entering the new forge rd parking lot is the best place for bushy tails but pack a rod too and hit the stream for brookies and browns. Remember the bridge over the claverack creek is OUT!

Wow didn't know that! last I was told NYS doesn't allow "promiscuous" discharge of a firearm in State Parks. However New Forge is a state forest so I'm guessing the rules are different.

I've gone squirrel hunting as recent as Oct-Nov of 2013. Target shooting in never allowed on state land unless at a designated range in as far as i know. However there is a range set up on the lowest of the logging roads the left most as you come into the (new forge road) parking lot. I've never used it. My impression is that most people don't bother going into the back end of this state land parcel. I'm planning on scouting the other parking lot on county route 10 this august while fishing the stream there. BTW the new forge road bridge is being replaced access is from another road check your atlas!

I saw a five foot timber rattlesnake while biking along the Harlem Valley Rail Trail just south of Copake Falls last Wednesday (7/16) later that same day i saw a reddish colored Bobcat cross the south bound Taconic parkway from west to east just south of Snydertown Road at about 7pm. I was coming back from getting wood and it leaped across 2 lanes and both grassy shoulders in three leaps!

I don't know if this is true...but I've just read that 9 out of 10 Americans are bubble heads that can't tell a lie from the truth! http://www.scientificamerican.com/article/lingering-lies/

He means have your squaw scrape it with a flint knife!

Leave it to a hunter to solve this problem. Ernie Mellor, a barbecue pitmaster and an ardent waterfowler from Memphis, Tennessee, has devised a method for roasting wild geese that yields a supermoist result that drips with flavor. For hunters wishing to adhere to the Victorian tradition of a roasted Christmas goose, Mellor is as close to Santa Claus as it gets. He brines his geese overnight in a mixture of water, salt, pepper, and brown sugar-"the salt helps to moisten the meat," he says, "plus you're getting a little sweet flavor from the sugar"-and then, prior to roasting, he sears the skin in hot bacon fat to lock in the juices. He also roasts his geese over a pool of liquid in the bottom of the pan ("anything from chicken broth to Sprite with as many herbs and spices as you like"), and that, along with the brining and searing, helps ensure that the meat will bear no resemblance to coal. His other secret? A digital meat thermometer. "A good meat thermometer is particularly important with a goose," he stresses, since the line between cooked and overcooked is so dramatically thin. Mellor hauls his from the oven when the thigh temperature hits 160 degrees, and then he lets the goose sit uncovered for 10 to 20 minutes to allow the juices to settle evenly in the meat. Juices in the meat of a wild bird? For a goose hunter sharing his largesse on Christmas Day, that's all the bounty one could ever want beneath the tree. "Ho, ho, ho," indeed. Sounds right... found here: http://www.fieldandstream.com/articles/other/recipes/2004/11/your-goose-cooked