re: Cooking down some squirrels.

+1 on the shrooms
-1 on the sausage

Way too overpowering for squirrels. I like a rusty gravy in mine.

I've never used sausage when cooking down squirrels before. But it was my attempt to make a darker coonass type gravy so I thought it would be appropriate. It really turned out better than I thought. Nothing was overpowering. It was only 12oz of smoked sausage to about 5 lbs of squirrels. Will do again..

Nicely done, IWEI. One thing I did not realize is there is more meat than I would have expected.

My coonass buddy would brown his Ville Platte sausage, remove it, then brown the seasoned squirrels well, then remove them, then brown his onions...really brown them...then back in go the squirrels, then slowly build the gravy a little liquid at a time, then it went the sausage, then we drank more beer...made rice and cathead biscuits...then we ate. Was always good.

congrats on the head shots. That meat looks perfect, almost like they had a heart attack when they heard the shot.