HD, you will have to post a recipe for Brunswick Stew....we are plagued here with Grey squirrels....they are killing off our indigenous Reds very fast....and I am seriously thinking of amending my certificate for a .17HRM...they look to be a cracking little Varmint stopper!
Do you dunk the squirrels in a bucket before skinning them? By reputation don't they have a lot of fleas or ticks?
Since getting Lyme's disease off a couple of tick bites I am getting a little careful these days....I need to get back to full fittness ASAP and that is one disease which is a hard thing to shake.
Sorry to hear about the Lyme disease, Peter. Brunswick Stew was originally a small game stew. I have a friend who makes his only with squirrel meat. Just use any good recipe you find and substitute squirrel meat for the meat part. He pressure cooks them in a little water, debones them, and saves the gravy for his base in the stew. It takes 4 to 6 squirrels, depending on their size, for one pot of stew. If you just want to kill them, the 17 HMR is fine, as is the 17 Mach 2. But for hunting them to eat I would recommend a .22 LR. The Eley subsonic hp is a great squirrel stopper that doesn't tear them up.
