Jump to content

Squirrel tail question...


Recommended Posts

I tagged another little red this morning and was surprised to see its tail was half missing.  This is the second red in 2016 that has been missing half of his tail.  In fact both were taken in the same general area maybe 30 yards apart.  Is this a common thing with reds (I haven't seen it with local greys) or is it most likely from fighting or mating?

 

Sorry for the bloody image.  Hollow point mini-mag removed the lower jaw and part of the neck.

 

2037DC88-9EB1-4AF3-B202-3363F3E598AE_zps

Link to comment
Share on other sites

I've seen this in reds & greys alike. I've always wondered too. Lots of possibilities I bet. Like a close call with a hawk, fox, or some other predator. Maybe it broke when he caught it in something. Maybe it even froze. A lot of them have a hard nub at the end where you can tell it healed over.

Link to comment
Share on other sites

His wife/girlfriend chewed/bit it off for not chatting her up.I think this is common for a squirrel to lose the tip of the tail allows for new growth much like antlers on a Deer.

what?! so I should pass on the 4" tail this year because it may be 6" next year??

  • Like 2
Link to comment
Share on other sites

what?! so I should pass on the 4" tail this year because it may be 6" next year??

Yup!I have no real info to back up my thoughts as to why the squirrels tail is short/cut off.It is possible they loose the tip to allow for new growth.

Link to comment
Share on other sites

Of course but you said tail so we assumed you meant the whole tail which is bone.

I assumed

Yes You are correct I did say tail.I was also being a wise @ss.I have now idea why the tip off a squirrels tail falls off.I have seen and shot many like this thought this was a way of re growth.

  • Like 1
Link to comment
Share on other sites

I eat all squirrels, it just depends how I cook them.  There isn't a lot of easily removable meat on reds so I normally slow cook them with 75/25 water and chicken broth with some seasoning (garlic, onion, ground celery seed).  After the quartered reds cook in that for about 3-4 hours I strain the liquid and fork off any little bit of meat I can get.  Eat the meat and freeze the liquid for making stew.

  • Like 1
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...