Slow Cooker Squirrel and Liver Good Recipes

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Slow Cooker Squirrel and Liver

"Winter in Mississippi means wild game and slow cooking! Try this delicious variant on squirrel. The pork liver brings out the extraordinary herbal flavor of the squirrel, even as repressing the 'gamey' taste. Serve with malt liquor."

Ingredients :

1 tablespoon olive oil
2 squirrels - skinned, gutted, and reduce into portions
2 pounds beef liver, sliced into thin strips
2 massive 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 floor black pepper
1 teaspoon dried oregano
1 teaspoon overwhelmed dried thyme
1 bay leaf

Instructions :

Prep : 30M	Cook : 8M	Ready in : 6H30M

Heat the olive oil in a massive skillet over medium warmness. Sear the squirrel and liver till browned on the outdoor. Transfer to a gradual cooker. Add the onions, carrots, bell pepper and garlic. Stir within the tomato juice. Season with salt, pepper, oregano, thyme and bay leaf. Cover, and prepare dinner on High for six hours.

Notes :

Try the usage of a Reynolds® gradual cooker liner in your slow cooker for easier cleanup.

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