Your hunt has ended, and after a fine morning spent stalking in your favorite woodlands, the tails of several squirrels protrude from your game bag.
All you must do to prepare a delicious wild game dinner is get the little nut-shuckers skinned and cut up for cooking. But with no one to assist you, that seems like a daunting task. You’re not quite sure how to begin.
Follow this technique to make squirrel skinning a quick and easy process so you can spend more time enjoying the meal and the flattery of your guests. Go skin a squirrel.
About the Author
With a resumé listing more than 3,800 magazine, newspaper and website articles about fishing, hunting, wildlife and conservation, Keith “Catfish” Sutton of Alexander, Ark., has established a reputation as one of the country’s best-known outdoor writers. In 2012, he was enshrined in the National Fresh Water Fishing Hall of Fame as a Legendary Communicator. The 12 books he’s written are available through his website.