Slow Cooker Squirrel And Liver
8 servings
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
Instructions
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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