Friday Film Fest: Freedom’s Fouth Fdition

Happy Independence Day to all of my American brethren. While we have all spoken at length about the direction the country is headed, and the moral and intellectual vacuity of the political class, especially with regards to tools which can be used to harm, today we take a step back and try to put politics aside and celebrate how blessed we are to not be subjects of the British Crown. If not for those who fought for our freedom from the founding through today, we might all be subjected to the hoplophobic nonsense of our former mother country. Look at  KnifeCrimes.org (UK) or the UK Conservative(!) party platform and you won’t feel so bad about how we have it here (except maybe if you live in New York).

We have a barbecue theme for this week’s Friday Film Fest with films on breaking down, de-boning, stuffing, and roasting a whole hog (the de-boning was impressive). Number 2 is for you lower budget folks – a video on rapidly skinning a squirrel. There is a how-to video on making your own Keg-A-Que, and finally to boost our “knife-quotient” for today’s post, we will wrap things up with the latest (<24 hours old) video by our friend Tim of Everyday Tactical Vids on the Fremont Neck Knife.

What can I say about the above video of a whole, de-boned pig, stuffed with chicken, sausage, and seasonings except “Yes, Please.”.

While the thought revolts my more genteel relations, I am not ashamed to say that I have eaten squirrel. It is an herbivore, and prepared properly is delicious. I don’t make a point of squirrel hunting, rather view the healthy population of rabbits and squirrels on my property as “protien insurance”. They can be harvested in an emergency or if they ever become a nuisance. The gentleman in the video does an incredibly efficient job of skinning a squirrel in one minutes time.

Not knife-related, but this could be useful in preparing smaller portions of pig, or a brace of squirrels:

And lastly, I offer you the latest video from Everyday Tactical Vids – A review of the Fremont Neck Knife. No particular reason other than I saw it as I was browsing videos for today’s post and saw it was brand-spanking new. And I owe Fremont a shout out. They sent us their Farson survival tool  a long time and owe them a review. I am just still learning how to use it well enough to offer a fair evaluation.

I hope everyone enjoys the videos, and has a safe and fun weekend.

Happy Birthday America.

comments

  1. knightofbob says:

    I’ve noticed many of the people who turn up their nose at the thought of eating squirrel tend to look at rabbit as a delicacy. Their loss, I suppose.

    I grew up in an area with no shortage of tree dwelling rodents, and have been shown so many “right” ways to dress (undress?) them, they all kind of seem to be just as fast and efficient as the last. I’ll stick with shears, especially when I have a decent harvest.

    1. What is your favorite way to cook one? I actually had it chicken fried but I didn’t prepare it.

      I did find this recipe:
      http://www.americanhunter.org/mobile/article.php?id=19915

      1. knightofbob says:

        I usually kind of wing it, but seasoned flour and bacon fat in a skillet is always a sound bet.

        There are a couple things I want to try, though. Primarily, provided I find the time to hit the woods this fall and the weather holds out, I want to try cooking some over charcoal. You’d think something like that would be too easy to overcook, but my parents did some (domestic) rabbit on the grill when I was visiting last summer, and it turned out spectacular. Squirrel would be a bit more delicate of an operation, but it should be similar.

        The other thing I found intriguing is a stroganoff recipe in a wild game cookbook my dad has (I think it’s a James Beard book). That book has the best advice, in my opinion: if you can cook a rabbit in a certain way, then you can cook a squirrel the same.

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Friday Film Fest: Freedom’s Fouth Fdition

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