Slow Cooker Squirrel and Liver recipe
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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
Nutrition Info
- 266.8 caloriescarbohydrate: 15.8 gcholesterol: 347 mgfat: 7.4 gfiber: 2.4 gprotein: 33.6 gsaturatedFat: 1.8 gservingSize: -sodium: 603.1 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Squirrel and Liver
Directions
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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.