Squirrel hunting season kicks off statewide Sept. 13

As the most populated small game species in Pennsylvania, squirrel hunting season kicks off Saturday, Sept 13 for a split season that runs statewide until Nov. 28 then reopens Dec. 15-24 and again from Dec. 26-Feb. 28. There’s also a Junior Hunt season set for Sept 13-27 and this would be a great time to mentor a young and upcoming hunter. 

As a benefit to hunters, squirrels are everywhere, and the hatred of birders who get their bird feeder food devoured by bushy tails. 

Small game hunters normally stake out woodlots big and small for squirrels and they’ll take a stand near hickory nut trees and other nut-rich foods like shagbark, white oaks and beech trees that squirrels love. They also forage on walnuts and acorns so some scouting is needed to locate these productive locations. 

If you haven’t tried it, squirrel hunting is essentially still-hunting as savvy hunters will set up or sit by squirrel sign and wait for the animals to show themselves. As squirrels are vocal, they can be called in using a whistle that mimics the distress cry of a squirrel, by a reed call, a squeak, bark or merely suck the back of your hand to lure them into range. 

Hunters may also do a slow stalk but if a squirrel spots you, they’ll freeze and you’ll have to wait them to move again. Of course, that’s not true of city/suburb squirrels that have will hop up to you for a hand-out of peanuts that they’ve been spoiled by caring residents. 

There’s not much debate as to what firearm to use for squirrel. Veterans prefer a .22 rifle and .22LR rounds like CCI’s Quiet-22 rounds, or better yet, a suppressed .22 rifle to as to not alarm other bush tails in the area. A few others may use a shotgun with number #6 shot, but then it’ll be necessary to pick out the shot from the squirrels delightful sweet meat. That could be a pain in the event one is missed and breaks a tooth filling or worse, a tooth when eating it. 

Preparing squirrel for a meal has often been referred to as “meals that grow on trees.” They can be prepared by braising them, in a pot pie or as sherried Squirrel. Here’s that recipe that should please. 

Sherried Squirrel:
With four dressed and cleaned squirrels, cut them up and place in two quarts of water. Add a tablespoon of salt, two teaspoons vinegar; half-cup all-purpose flour; teaspoon of salt; eighth teaspoon of pepper; two tablespoons of butter; two tablespoons of vegetable oil. For the Sherry sauce, a cut chicken broth; quarter cup of sherry (or wine), tablespoon Worcestershire sauce; quarter teaspoon seasoned salt; two-three drops hot red pepper sauce. 

In a large glass bowl, combine squirrel pieces, water, tablespoon of salt/vinegar then cover bowl and let stand at room temperature for an hour. Drain, discard liquid then pat squirrels dry. Next, heat oven to 350 and in large plastic zip-lock bag combine flour, teaspoon of salt/pepper and shake to mix. Add squirrel pieces and do the same to coat them. In a large skillet, melt butter or oil over medium-low heat. Add squirrel pieces then brown on all sides over medium heat. Transfer squirrel pieces and drippings to 3-quart casserole, add mushrooms and two cups of sherry sauce. Pour over squirrel and mushrooms, cover it and bake until tender for about 1.5 hours. 
​
This recipe can serve 4-6 people. Enjoy!