While squirrel hunting is very enjoyable and popular in rural areas, few people realize the benefits of urban area squirrel hunting. Urban hunting is very successful for those few for many reasons. And many people are lucky enough to have the right amount of space to go hunting on as very little is needed.
One of the biggest advantages of urban hunting is that it is easily accessible. It isn’t that far from home which means less money is spent on transportation, and lately that is a huge benefit. Many Missourians spend little time having to travel to a place to hunt because all squirrels need to survive is some trees and a food source, making them easy to find.
Another big advantage is that very few people utilize the urban hunting, and the squirrels are very plentiful, making for many tasty targets.
And yet, a final big advantage to urban hunting is that it is prime for those chatty young mouths. The squirrels are “urbanized” and used to the noise, making them harder to scare away. And yet those youngsters still get to learn about and love the outdoors.
However, if you do plan on hunting in an urban area then you must check into a few things. Such as, while a simple .22 makes the ideal gun for rural squirrel hunting, in many cities it is illegal for them to be shot. But that isn’t much of an issue. A pellet gun is enough fire power to hunt a squirrel and most cities allow the shooting of them, but unless you are sure that even pellet guns are legal you should also check your local laws as not all cities have the same laws.
Also, in order to be safe while hunting, you must make sure that you are in a safe area. While urban hunts bring many advantages, it also brings more dangers of shooting something other than your target. So be safe and happy hunting!
1 Wild turkey, whole, dressed
2 1/2 gallons Peanut oil
1 cup Italian salad dressing
1/2 cup Lemon juice, fresh
3 tbsp Onion juice
3 tbsp Garlic juice
2 tbsp Worcestershire sauce
1 tbsp Liquid smoke
1 1/3 oz Cayenne
1/4 cup Salt
Mix all ingredients except turkey to make a marinade - no do not mix in the peanut oil!!. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 day. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking.
Broiled Venison Steak 4 (1/2″ thick) venison steaks
1 tbsp. onion juice
2 tbsp. salad oil
1/4 cup margarine
Dash salt
Brush venison steaks (from leg, rib, or loin chops of young animal) with salad oil; let stand 15 minutes. Broil steaks 3″ from heat for 7-10 minutes. Combine margarine, onion juice, and dash salt; brush on broiled steaks.
Looking for a good way to cook your catfish. Try this let me know what you think. If you have a recipe that you would like to share email Brent and he will put it on here for you
Ingredients
1 tsp paprika
1/2 tsp each crumbled dried sage, ground cumin, garlic powder, granulated sugar and salt
1/4 tsp each ground red pepper (cayenne) and onion powder
4 farm-raised catfish fillets (4 to 5 oz each)
nonstick spray
1 tsp olive oil
Lemon slices
Cooking Instructions
Put paprika, sage, cumin, garlic powder, sugar, salt, red pepper and onion powder in a 1-gallon plastic food bag. Close bag and shake until well blended.
Put 1 fillet in bag at a time and shake until lightly coated.
Coat large nonstick skillet with nonstick spray. Add oil and heat over medium-low heat until hot.
Add catfish fillets, skinned side up, and cook 4 to 5 minutes until lightly blackened. Carefully turn with spatula. Cook 4 to 5 minutes longer, or until fish feels firm and is opaque at the thickets part. Serve with lemon slices.
