Squirrel hunting season offers fun and food for young and old

[HuntingNY-News]

For many Central New York hunters, squirrel hunting is where they got their first taste of action in the woods.

David Lassman/The Post-Standard Scott Hopler said he couldn’t wait until he got out of work Thursday.

“Today is opening day,” said the Bass Pro Shops staffer. “They’re out their barking, chirping... sometimes you just have to sit and wait for them. Other times, you sneak up on them.”

Hopler was talking about squirrels and Thursday was the opening day of squirrel hunting across most of the state.

“It’s quite a challenge,” he said. “They’re tough little critters and they’re really good eating. I like mine on the barbecue.”

For many Central New York hunters, squirrel hunting is where they got their first taste of action in the woods.

“It’s one on the traditional species that kids get started hunting on,” said Lance Clark, senior wildlife biologist at the DEC’s Cortland office. “They’re fairly common, so the likelihood of seeing something when you go out is fairly high. It’s a good way to teach a youngster hunting skills. You have sit and be quiet, make sure you have a safe shot when you do see something.

“It’s also one of the few species you can hunt with either a .22 caliber rifle or a shotgun.”

The minimum age to hunt squirrels in New York is 12. Before heading off to the woods, squirrel hunters need to have passed a hunter safety course and must possess a small game license. The daily take limit is six gray (black) or fox squirrels. The smaller red squirrels are unprotected, and can be hunted at any time with no limit.

The best time to hunt squirrels is when they’re the most active: early or mid-morning, or just before dark. Prime spots include groves of hardwood trees, such as beech and oak.

Nick Lisi/The Post-Standard “They are pretty elusive animals,” said Hopler, who hunts with a . 22 caliber rifle. “They’re a small target and easy to miss. They see you coming and they’re long gone. You have to be calm, move through the woods quietly and slowly. It definitely makes you exercise some patience.”

Some squirrels hunters interviewed said they dress in camouflage; others don’t. Everyone, however, stressed the need to wear some blaze orange to let others in the woods know of your presence and that you’re out hunting.

Hunter safety instructor Mike Arnold, of Camillus, said the point he tries to get across to young squirrel hunters – or any young hunters for that matter — is “safety, safety, safety.”

“You can use small caliber weapons, including airguns,” he said. “They have to learn the ballistics and characteristics of ammunition. Know what your target is and what is beyond it. If you’re shooting a .22 round, it can travel a mile.”

Arnold said squirrel hunting is usually done with small caliber rifles without a lot of recoil (kick) — a good feature for youngsters.

“It teaches you to hunt and shoot accurately,” he said.

Those who use shotguns use smaller gauges (.410 gauge or 20-gauge), and use shells with small pellets with dense patterns (size 5 or 6) so as to not completely destroy the meat in the animal.

How much meat is there in a single squirrel? Enough for a meal?

“I’d say one person, one squirrel,” Hopler said. “It makes the perfect meal with corn or peas and mashed potatoes. Just like miniature chicken thighs. You have your backstrap, two thighs and front shoulders — if the shoulders are saveable. Your best shot placement is right in the head.”

Instructions on the correct way to field dress and clean a squirrel are available on the internet, as are a host of recipes.

Jim Commentucci/The Post-StandardThere's a surprising amount of meat on a squirrel. Hopler said that before throwing squirrel meat on the barbecue, he applies a rub of consisting of “sage, a little paprika, some thyme, salt and pepper. Then I just cook it like chicken.”

Chris Wines, firearms manager at Gander Mountain’s Cicero store, said he hunts squirrels with a Ruger, .22 rifle. He recommended field dressing the carcasses as soon as possible. He said he always carries a cooler filled with ice in his truck to help preserve the meat as he drives home.

“I get about four to six of them and I make a wicked Brunswick stew,” he said. “Once you get past the mental stigma of it, squirrel meat tastes pretty good.”

John Rybinksi, of Pompey, recommended taking two to four squirrels, putting them in a Crock-Pot and pouring in a bottle of Dinosaur barbecue sauce.

“Let it go for few hours, and then pick the bones out,” he said. “You then have pulled squirrel meat. It’s excellent — just as good as the pulled pork sandwiches at the Dinosaur.

“And it’s organic and lower in fat. They say shop local. That’s my idea of shopping local.”

More hunting:

In addition to squirrels, two other hunting seasons opened Thursday:

- Early Canada goose: Season is Sept. 1-25. Daily bag limit is 8.

- Crow: Season is Sept. 1 to March 31. No daily bag limit.

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