Slow Cooker Squirrel and Liver


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.

Prep Time:
30 mins
Cook Time:
6 hrs
Total Time:
6 hrs 30 mins
8 servings


  • 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


  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.

Nutrition Facts (per serving)

267 Calories
7g Fat
16g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 267
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 9%
Cholesterol 347mg 116%
Sodium 603mg 26%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 9%
Total Sugars 6g
Protein 34g
Vitamin C 30mg 152%
Calcium 47mg 4%
Iron 9mg 47%
Potassium 835mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.