Finish it in a 350 degree oven for about 15 minutes and remove the pieces of squirrel from the pan and set aside.
Put the pan back over medium heat, and add a couple of cloves of sliced garlic, some finely chopped onions or shallots, and cook until tender. Then deglaze the pan with some red wine. Be sure to scrape all those little brown bits off the bottom of the pan with a whisk.
Reduce the sauce by half over medium heat. Then add a pat or two of butter, a bit of heavy cream, and season to taste with salt and pepper.
Pour the sauce over your still warm and crunchy squirrel and serve immediately.
Lurker that recipe sounds awesome -- I will try it now that I'm going to be blasting my overpopulated squirrels away, and getting some Mepps spinners for my efforts.
I just bought a fly tying kit and I think I'll harvest some squirrels for the table, send Mepps the tails and use some of the hair for flies.