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Saturday, January 21, 2017

Appreciate a Squirrel + bonus recipe

This day of appreciation was started by North Carolina wildlife rehabilitation. Christy McKeown was the individual behind the action started in 2001. It was a day to encourage individuals to put out seeds and nuts for these rodents known as squirrels.

Squirrels can be found around the world. They are native to Africa, South and North America, Europe and Asia. They have also been introduced to Australia. Here in North America the western and eastern grey squirrels are the most common. In Europe, the red squirrel is more common while they have been seen in North America as well. Squirrels are decreasing in number in Great Britain and Ireland. This may be because of the introduction to the area of the eastern grey squirrel from North America.

Did you know that squirrels can be different sizes?? They can be just a few inches to a few feet long. The smallest squirrel is the African pygmy squirrel that is only 3 inches long. The largest squirrel is the Indian Giant Squirrel that can be as long as 3 feet.

Many times you may see a group of squirrels in the yard. That group is also known as a scurry  of squirrels. Why not leave a bit of food in your yard for that scurry today?? 

While we are appreciating squirrels I guess we should also appreciate the squirrel that led to revival in one little church 

Did You Know…

…that their front teeth grow at the rate of six inches per year?

You are well aware that we also share lots of great recipes here on our blog so we would be missing something if we did not share a hunters special here in southern Illinois.

Take 2-3 squirrels (Skinned and cleaned Well, Checked for hairs) and boil in large pot with salted water. (very time consuming)
Boil till so tender meat almost comes off bones. Then take tongs and take squirrels out and lay on chopping board. Then with caution as will be hot begin to de-bone taking all meat when done and cutting into small pieces. Salt and pepper and set aside.
Take 2 cans chicken broth 1 can evaporated milk and 1 stick butter in heavy saucepan mix together well with wooden spoon over med high heat till boiling.
Turn down heat and in separate cup have 3 heaping tablespoons of corn starch mixed with water pour slowly into gravy while stirring till thickens. Then after gravy starts to thicken add in the squirrel meat.
Serve with biscuits eggs and applesauce.

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