Hello everyone. I just had a couple questions about a squirrel I shot and cleaned in my yard the other day.
So I've had this big squirrel making a mess out of one of the nut trees in the back yard and a couple days ago I finally got him. I was aiming for a head shot standing unsupported and I ended up hitting him in the shoulders. The bullet passed straight through both shoulders and when I skinned him the meat looked pretty badly bruised and I couldn't wash the dark red blood out of it. I was sure if it was safe to eat or not so I just pitched it. Was I right to toss out the damaged meat? I've never done my own skinning/butchering before. Also, I followed a fried squirrel recipe I found online and the taste was amazing... but the meat was so tough I couldn't eat it. Is there any secret to tender squirrel meat? I see people talking about it but mine was horrible.
So I've had this big squirrel making a mess out of one of the nut trees in the back yard and a couple days ago I finally got him. I was aiming for a head shot standing unsupported and I ended up hitting him in the shoulders. The bullet passed straight through both shoulders and when I skinned him the meat looked pretty badly bruised and I couldn't wash the dark red blood out of it. I was sure if it was safe to eat or not so I just pitched it. Was I right to toss out the damaged meat? I've never done my own skinning/butchering before. Also, I followed a fried squirrel recipe I found online and the taste was amazing... but the meat was so tough I couldn't eat it. Is there any secret to tender squirrel meat? I see people talking about it but mine was horrible.