Second Saturday of Louisiana squirrel season. Got 4 grays this morning, saw more but didn’t attempt to stalk through the palmettos due to warm temps and cottonmouths. Maybe a gumbo is in my future?
Nice! My dad started me on squirrel hunting when I was a kid with a 20 gauge. I enjoyed it, but enjoyed hunting rabbits, pheasants, and grouse more because I didn't have to sit still. During my college years, I went back to squirrel hunting but with a .22 (Marlin 39a and I still have it.) Eventually, I wanted more challenge and went to a .22 pistol with iron sights. Only killed a few with it. Once I started archery hunting for deer, I gave up squirrel hunting except for taking out kids. I kinda miss it.
Second Saturday of Louisiana squirrel season. Got 4 grays this morning, saw more but didn’t attempt to stalk through the palmettos due to warm temps and cottonmouths. Maybe a gumbo is in my future?View attachment 30433
Lol, I wish! It’s a Stevens 311 chambered in 20 gauge. My dad purchased it new in the early 80’s. I try to take all my shotguns out for at least one squirrel or duck hunt every season.
Lol, I wish! It’s a Stevens 311 chambered in 20 gauge. My dad purchased it new in the early 80’s. I try to take all my shotguns out for at least one squirrel or duck hunt every season.
I wish I had enough time to take each one of my shotguns out for at least one squirrel or duck hunt every season. I've started giving them away to my son-in-laws so I have less picking choice. But the Rem 870 usually gets the nod. Did that gumbo happen? I enjoy eating squirrel
I wish I had enough time to take each one of my shotguns out for at least one squirrel or duck hunt every season. I've started giving them away to my son-in-laws so I have less picking choice. But the Rem 870 usually gets the nod. Did that gumbo happen? I enjoy eating squirrel
In Michigan, when I was 8, my dad, who was from West Virginia, showed me how to hunt in the squirrel woods. He had a browning, automatic, 3 shot, 20 gauge. For many years, we would have squirrel on Thanksgiving or Christmas. My mom would cook it, boiled for 20 minutes, seasoned with salt and pepper, floured and fried in oleo. The broth made excellent gravy. It was especially good with home made dumplings... What a treat... Alas, I am now 70 and still use that gun..