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
Prep
30 m
Cook
6 h
Ready In
6 h 30 m
Method.
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.
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
Prep
30 m
Cook
6 h
Ready In
6 h 30 m
Method.
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.