Squirrel regs stand until ‘10; outlook good this year

Following the Conservation Commission meeting March 12, I sent out a “Conservation Action “report that included information about several regulation changes. Among those changes was an increase in the bag limit for squirrels. Unfortunately, I failed to note that THE CHANGE DOES NOT GO INTO EFFECT UNTIL 2010.

I sent out a correction after someone pointed out the omission, and I changed the information posted on the Conservation Department’s website to include the effective date. However, there was no way to retract the previous e-mail, creating the potential for a few hunters to be confused about the bag limit.

Squirrel season opens May 23 this year and runs through Feb. 15, 2010. THE BAG LIMIT REMAINS UNCHANGED FROM LAST YEAR -- 6 DAILY AND 12 IN POSSESSION.

Lonnie Hansen, the Conservation Department’s resource scientist in charge of squirrel management, notes that last year was a down year for squirrel numbers in the Ozarks. That was because of a reduced acorn crop in 2007. White oaks in the Ozarks produced a good crop of acorns last year, so squirrel numbers should rebound in that part of the state this year, making for better hunting.

Squirrels have a more diverse and dependable food base in northern Missouri, thanks to corn and other agricultural crops. As a result, squirrel populations are more stable there, and hunting is uniformly good from year to year.

Speaking of squirrels in northern and southern Missouri, you are more likely to encounter fox squirrels in northern and western Missouri because they are associated with open land. Gray squirrels are creatures of the deep forest, so the larger the tract of woods you hunt, the more gray squirrels you are likely to find. If you notice a shift in the number of fox vs. gray squirrels in your area, it might be related to changes in the amount of forest.

Hansen prefers to pan-fry young squirrels. He also fries older squirrels, but afterwards he puts them in a crock-pot with a can of cream of mushroom soup. He renders tough old squirrels tender and delicious by wrapping them in aluminum foil with seasonings and a few apple slices and slow-cooking them with indirect heat on the barbecue grill.

Hmmmm … time to go to the range and tune up my .22!

Jim Low is a news specialist and staff writer for the Missouri Conservationist.