This is exactly the way it is in SW Wisconsin (Grant/Crawford counties) on public ground. They come out of Madison and Milwaukee and hunt from dawn to dark every Saturday and Sunday. They got the public ground in between here and there hunted out would be a fair assumption. Years ago I was bow hunting public ground and ran into one and it looked like he had well over the daily bag limit of 5 in his game vest. I don't know how you could hunt all day in the woods and not shoot 5 squirrels in 8 to 10 hours plus of hunting unless they were about extinct due to the pressure they put on them. You're spot on with the Toyota comment as well, throw a Nissan or Honda in if they don't have a Toyota.

I throw 2 or 3 in a pot and boil them a couple hours pull them out take out the bones, throw the meat back in the broth add some rice a can of black beans a couple chopped up green peppers half a jalapeno a touch of cayenne salt and pepper boil till the rice is done and everything starts to thicken. Yummy.

Depends on the squirrel.
I skin and bag as I shoot them, Hate skinning a cold one!
But some are par boiled, others are pan fried to give a seal, then both are baked after breaded.
Then eat as is or dip in sauce of you choice.
Eaten many just cooked over an open fire on a green branch.

Quarter them up. Put in an egg wash then roll in seasoned flour, heavy on the black pepper. Fry them golden brown, then put on a sheet pan in the oven on 350 for about 25-30 min to finish. Good and tender. Can go the extra step and make a gravy out of the fry pan drippings. Squirrel gravy has the best flavor

I’ll skin ours and soak in salted water for 3-4 days before cooking. I think this helps tenderize them.

pressure cook till tender, (about 45-50 minutes), dredge in flour and fry, make gravy inn the skillet, serve with mashed taters.

If ya kill enough, keep the young of the year separate from the older squirrels. It takes a bit of experience to know where that line is between tough ones and tender ones. Body size, genital size, bone brittleness, color of the meat, are all indicators of which pot they go in.
Ppl
Young of the year-Roll in flour and pan fry. I prefer in bacon grease, but any cooking oil is fine.
Old squirrels- Roll in flour and pan fry. Put them in a pressure cooker (instapot) until tender to a fork, NOT falling off the bone. Remove and brown again in the skillet.
I like my squirrel on the bone.
We eat them one day a week year round. Around 300 a year. I never tire of them. Absolutely my favorite wild game.

Been hunting 3 or 4 mornings a week since they started on the hickory’s. I can knock out a limit in a couple hours or less. Some mornings it takes less than hour if you maneuver into the right tree.

… using a scope for squirrel Clay

… ought to be ashamed of yourself lol

Do they even buy aa license!

lol! There was a time I agreed with you!
I shot open sights until my eyes went to crap.
Used to make fun of guys using scopes.
Not anymore!!

…. Tell uncle Swamp to get back in here lol

I’m betting he’s got deer on the mind…………..

… no reason to be antisocial

… if he’d listen to me he wouldn’t even need to scout but one day before season lol

love scurl hunting. cant beat frying low n slow an smother with gravy

One morning hunt Stop. had these skinned before the rest to make our daily limit were killed at the next stop. So no full limit picture.

What’s that called lugnut

looks like some cream of mushroom crockpot scurl over rice

Dad gum Flint, you got the fox squirrel out yonder.
We used to have a lot more. There’s still plenty, but the greys outnumber them a bunch.

honestly I prefer the lil greys. seem to be more tender than reds.