When you get home, skin and finish dressing the game, removing any shot-damaged parts. A short soaking in a strong salt solution helps remove excessive bloodiness around shot, but is recommended only for this purpose.

Skinning should be done as soon as possible. Alit along the center back with a sharp knife. Cut across 2 or 3 inches near the middle of the back of a squirrel or rabbit. Insert your fingers beneath the skin on each side of the cut and pull in opposite directions. If needed, wipe the carcass with a damp cloth to remove hair or debris. Remove the head, feet and tail.

Pull skin off and sever at the neck and feet. Wipe off loose hairs. Store dressed small game in the refrigerator (38 degrees to 40 degrees F.) until ready to cook, or freeze the meat right away. Opossums and raccoons are more difficult to skin than rabbits or squirrels. Allow the carcass to hang in a cool place for 24 to 48 hours. When it is time to skin the animal, cut the skin from where you stopped when removing the entrails up to the chin. From the cut extending from the chin to the tail, cut the skin up each leg to the foot. Cut the skin around the base of each foot and around the neck. Pull the skin loose from each leg, the neck and finally the back. Wipe clean with a damp cloth after removing the feet, head and tail. Remove the excess fat from the carcass.

STORAGE--Store dressed squirrel in the refrigerator (38 to 40 degrees F.) until ready to cook, or freeze the meat right away. Package completely dressed animals carefully in moisture-vapor-proof material--heavy duty foil, plastic freezer bags or waxed freezer paper. Freeze immediately and store no longer than 4 to 6 months. Always thaw by placing the package in the refrigerator for 12 to 18 hours or place under cold running water.