slow cooker squirrel and liver
Slow Cooker
Slow Cooker Squirrel and Liver
A bold, rustic dish that transforms squirrel and liver into a tender, flavorful stew. Simmered with onions, garlic, and herbs, it’s a hearty slow-cooked comfort meal for adventurous eaters who enjoy wild game.
Ingredients:
- 1 tablespoon olive oil
- 2 squirrels - skinned, gutted, and cut into pieces
- 2 pounds beef liver, sliced into thin strips
- 2 large sweet onions, chopped 4 carrots, sliced
- 1 green bell pepper, seeded and sliced into strips
- 6 cloves garlic, minced 2 cups tomato juice
- 1 teaspoon salt
- 1 teaspoon ground black pepper 1 teaspoon dried oregano
- 1 teaspoon crushed dried thyme 1 bay leaf
Directions:
- Heat the olive oil in a large skillet over medium heat. Sear the squirrel and liver until browned on the outside. Transfer to a slow cooker. Add the onions, carrots, bell pepper and garlic. Stir in the tomato juice. Season with salt, pepper, oregano, thyme and bay leaf. Cover, and cook on High for 6 hours.
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