A 'scoped .22 for squirrels, Elena? Would not open sights be a bit more sporting? And, really, there isn't all that much meat under the fur, skin and fat that you need worry about damaging anything, unless you want to present whole roasted squirrels for dinner, in which case you would want them to be pretty. Just aim for the head. I can't say I've found squirrel meat horribly tough, when cooked properly. Moist heat is definitely the best way to cook them, and the only way for the tough old males. With plenty of basting grilling might be ok for the very young ones. > >when it is the proper season. So, when would be convenient for you? > > Well, depending on what part of deer season.... you have bow, shot gun, > rifle, and black-powder. And I have deer meat left in the freezer from last You forgot crossbows. Can't tell you dates as the commission won't set the actual dates until very late August or early September. However, given the drought I imagine the season will be pretty lenient as there will be far more deer than there is forage. The bow and black powder seasons rather coincide down here, and there is some overlap with the regular season. I let my propane delivery man take one deer a year. You may have one also, though I can't guarantee the quality as they haven't a great deal to eat other than the corn I put out for them. Douglas Douglas Winship Hays County, Texas [log in to unmask] Secondary AUTOCAT Listowner MEDLAB-L