Ingredients6 h 30 m servings 267
- 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.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 267 calories; 7.4 15.8 33.6 347 603 Full nutrition
ReviewsRead all reviews 4
I can't believe the arrogance of some people who would give a bad rating to a recipe they never intend to make because they don't like the ingredients. I guess I should go give bad reviews to e...
Fabulous recipe! I never would have thought of the livers paired with the squirrel! The addition of the onions is a must! Thanks Fred.
This was freaking delicious! My fiancee and I never would have thought to put liver and squirrel together, but it came out awesome. We used your recipe and added cabbage and some stewed tomato...