(continued from above)


11. Once the entrails and anything deemed undedible is removed, I'll trim out the belly flaps:

[img width=600 height=450]http://i633.photobucket.com/albums/uu54/WALTERRO/dressing%20out%20a%20squirrel/DRESSINGOUTASQUIRREL11.jpg[/img]

12. I'll split the legs / hip to remove any other unwanted "inerds", and to set myself up to remove the legs:

[img width=600 height=450]http://i633.photobucket.com/albums/uu54/WALTERRO/dressing%20out%20a%20squirrel/DRESSINGOUTASQUIRREL12.jpg[/img]

13. I'll hold the squirrel upside down by the rear leg, and start a fillet near the backstrap to get the most meat off. I'll then trim around the leg socket, then a simple twist and pull to remove:

[img width=600 height=450]http://i633.photobucket.com/albums/uu54/WALTERRO/dressing%20out%20a%20squirrel/DRESSINGOUTASQUIRREL13.jpg[/img]

14. Moving back up the body once the legs are removed, I'll trim up both the sides of the rib cage, making an arrowhead look. A simple breaking, twist and pull of the vertabrae seperates the two:

[img width=600 height=450]http://i633.photobucket.com/albums/uu54/WALTERRO/dressing%20out%20a%20squirrel/DRESSINGOUTASQUIRREL14.jpg[/img]

15. I'll remove the front legs just as the back, starting a fillet from the meatiest part where attached to the rib cage, under the shoulder blade, them trim around the socket. I'll also make the breast meat a part of that fillet.

16. You are now left with 5 pieces:

[img width=600 height=450]http://i633.photobucket.com/albums/uu54/WALTERRO/dressing%20out%20a%20squirrel/DRESSINGOUTASQUIRREL15.jpg[/img]

17. This is a total of 6 squirrels on 2 platters. Platters are slightly larger than a standard dinner plate. Unfortunately a few of the quarters had to be discarded due to too much damage from an off shot.

[img width=600 height=447]http://i633.photobucket.com/albums/uu54/WALTERRO/dressing%20out%20a%20squirrel/SQUIRRELONAPLATE.jpg[/img]