all right this is an easiest way to clean the swirl is to cut right behind its tail here I love my little toy 22 it's been a great little 22 rifle now if I'd realized before I bought it from the pawn shop that it was 30 years old there's no way I would have bought it I see now that a 30 year old 10 22 there's nothing wrong with them but that's what I use sort of overpowered on the scope but it does a good job 30-yard shot leaning up against leaning up against that tree right there it's going to be squirrel and gravy over rice tonight all I need is one all right not much left of that other arm and shoulder but now I'll take a pair of oil in for like 10-15 minutes which would make a bunch of scum and stuff rise to the top and I'll pour that water off and then I'll go ahead and put water in there and just let them simmer for three hours make them tender enough to pull the meat off the bone all right I'm going to turn the heat down to simmer in about three hours you take them out picking up that and make a gravy out of it just by thickening it with flour or with some ripp take the meat off the bones put the meat back in with the gravy and pour it all over rice it'll be good I love squirrel meat all right it's been about two and a half hours you let that cool down and I'll shake the meat off the bones and this good broth right here we'll turn it into some gravy you you all right smells so good there's already salt in the water and put some pepper in there and some cayenne pepper touch a garlic and touch a soy sauce I don't want to mask the flavor of the squirrel and you know there's a little bit of lumps in there that's because you're supposed to put cold water when you make gravy but those little tiny lumps in there are not going to bother me in the least here's the back strap you can own the low squirrel even a squirrel has got a nice little back strap on them you that's pretty good pile of meat one little low squirrel and immature male actually that's a good bit of meat that's a half a cup of meat let's put it in the gravy it's like a lot of meat off of one little tiny squirrel really all we need now some rice all right the rice is simple three cups of salted boiling water two cups of rice when that comes back to a boil off with the lid on it and turn the heat down as low as I can get it and just let it cook for 20 minutes and take it off the heat for five more minutes and it usually comes out right and on this stove if I turn it over to the M on the word warm it's just right so there's our 20 minutes and we'll start it all right it's about eight o'clock at night and I finally got my squirrel and gravy dinner ready to go let's put it all together see how it is right this cooked perfect I use the rest of this rice on some Swedish meatballs tomorrow and some squirrel and gravy it smells so good now we'll let this room-temperature gravy sort of mingle with this extra hot rice that looks so good let's say blessing Heavenly Father I'm so thankful that you love us and and that you provide good food especially thank you for the Lord Jesus Christ my Savior for it's in the name of Jesus I pray amen let's give it a try yeah you wouldn't think there'd be that much meat on one little squirrel it's so good steaming hot even of the graders room temperature that's good it could use some salt uh that is so good so the shot rang out at 3 o'clock and here it is 5 hours later and this is a good meal look at those chunks of squirrel in there I Cho I appreciate you joining me on this one wheel catch you on the next one it's good so good