Slow Cooker Squirrel and Liver |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 8 |
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Winter in Mississippi means wild game and slow cooking! Try this delicious variation on squirrel. The beef liver brings out the amazing natural flavor of the squirrel, while repressing the 'gamey' taste. Serve with malt liquor. 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:
1. 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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