What did you do to/with your Becker today?

Took a couple of mine on a a walk in the mountains:

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Also, attempted carving my first wood spirit.

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Taught my 10 year old daughter to trim the saplings from the branches of our recently deceased cherry tree. With a BK20.
Then she made donuts.

It's a good day.
 
Bopped a couple in the head this morning...

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Used the BK11 to clean them (was smart enough to bring a kydex sheath for it today - I hate risking sheathing a somewhat gooey knife in my leather pocket sheath).
 
Sorry for the lack of becker content. I have cleaned more than a few squirrels with my BK14 but I guess I have no pics in the photobucket. I popped a few this week and should pop a few more in the next couple of days. I'll clean the next one with a Becker and snap a few pics. I promise.

Smacked these this week. Sorry, no head shots since I was using a revolver. Well, I hit one in the lower jaw if that counts.

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I realize I am due an infraction :o for still lacking becker content but my bk14 was with me while cooking this stew up and we have been talking squirrels a lot lately and you guys seem to enjoy hunting pics and you are all a bunch of foodies so here goes...

Squirrel and mushroom stew with dumplings y'all! :D

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I've never had squirrel.
Does it taste like any other meat, or does it have a very distinct flavor of its own?
 
It is a very mild flavored meat. It does have its own flavor but it isn't strong at all. I think it is kind of like rabbit myself. If you haven't had rabbit then my next comparison would be to chicken or turkey thighs probably. I love tubers of all kinds and my venison/elk/beef stews usually have a turnip, rutabaga or parsnip in them in addition to all the other goodies because those meats can stand up to those tubers and their strong flavor. With squirrel, rabbit or poultry I don't usually use those strong tubers because they can steal the show from the milder meats. This squirrel stew just had mushrooms, carrots, celery, garlic, some seasoning and my tarragon dumplings.
 
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bearfacedkiller said:
It is a very mild flavored meat. It does have its own flavor but it isn't strong at all. I think it is kind of like rabbit myself. If you haven't had rabbit then my next comparison would be to chicken or turkey thighs probably. I love tubers of all kinds and my venison/elk/beef stews usually have a turnip, rutabaga or parsnip in them in addition to all the other goodies because those meats can stand up to those tubers and their strong flavor. With squirrel, rabbit or poultry I don't usually use those strong tubers because they can steal the show from the milder meats. This squirrel stew just had mushrooms, carrots, celery, garlic, some seasoning and my tarragon dumplings.
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I'll have to give it a shot one day. Not a hunter myself, but know plenty.
Had my first bear burger recently and it was quite good; 'would like to try at least a little of everything before my days become night.
 
Yup, it's an older single six. I love it. My usual squirrel gun is a 10/22 but I carry the single six with me while big game hunting and it has claimed a few rabbits, squirrel and even grouse. i would rather use the rifle and take head shots to preserve more meat. With the revolver I am just happy if I hit it and I usually take shoulder shots. It is a rush chasing them with the revolver though because you need to move fast and get close when you see one.
 
Posted these in the Big Guy GAW thread as well but took these two squirrels today (and another who chose to pose with a Vic Explorer). Got neck shots all morning - was about an inch off the whole time I was out there. Heh.

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robgmn said:
I've never had squirrel.
Does it taste like any other meat, or does it have a very distinct flavor of its own?
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Tastes like the dark meat of chicken. (Legs,wings, thighs)

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