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Slow Cooker Squirrel and Liver

By: FREDPJONES  
"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."

Rating: This weblink has been rated 4 times with an average star rating of 4.0 Read Reviews (4)

Rate/Review | 77 people have saved this

What to Drink?

Wine Syrah
Prep Time:
30 Min
Cook Time:
6 Hrs
Ready In:
6 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 277 | Total Fat: 7.7g | Cholesterol: 437mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2006 by Butterfly Flutterby Supporting Member (Click to learn more about Supporting Membership)
Fabulous recipe! I never would have thought of the livers paired with the squirrel! The... MORE

 
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