Squirrel Hunting
Gray squirrels and fox squirrels are North America's most-hunted small game — abundant in hardwood forests and producing remarkably flavored dark meat. Fall hunting is best when mast crops (acorns, hickory nuts) are ripe and squirrels are actively feeding. Still hunting: move very slowly through mature hardwoods in early morning, stopping frequently to listen and look. Tree watching: post near a mast-producing oak or hickory and wait — in a good acorn year you can have your limit without moving. The .22 LR rifle with a 4x scope is the traditional tool.
Rabbit Hunting
Cottontail rabbits inhabit virtually every brushy environment in North America — fencerows, briar thickets, and old fields. Rabbits run in circuits when jumped: they typically circle back within 10–15 minutes to near where they started. Dog hunting with beagles is the most productive and enjoyable method — the dog runs the rabbit in a circle back to the hunter. Without dogs, kick every brush pile and walk slowly through thick cover expecting sudden flushes. 20-gauge with #5 or #6 shot is ideal; .22 works for shots on sitting rabbits.
Upland Birds
Ring-necked Pheasant: found in grassland and agricultural edges across the Midwest; remarkable eating; flush dramatically at 15–30 yards when walked up. Ruffed Grouse: the grouse of eastern forests; explosive flush from leaf litter, requiring fast instinctive shooting in heavy timber; mild, delicate flavor. Bobwhite Quail: historically abundant across the South and Midwest; coveys of 10–20 flush in a simultaneous explosion; declining due to habitat loss but worth encouraging with native warm-season grasses. For all upland birds, a 20-gauge or 12-gauge with improved cylinder choke handles most distances.
Processing Small Game
Small game processes remarkably quickly once you know the technique. Squirrel and Rabbit: make a cut through the skin at the center of the back, insert thumbs in the cut, and pull forcefully toward head and tail simultaneously — the hide comes off like a sweater in under 30 seconds. Remove head, feet, and tail, gut through the belly, rinse. Upland birds: pluck by pulling feathers against their growth direction, or skin for faster processing. The classic preparation for both squirrel and rabbit: brown pieces in butter or lard, braise covered at 300°F for 90 minutes. The result is fork-tender, deeply flavored braised small game.