Slow Cooker Squirrel and Liver

Slow Cooker Squirrel and Liver

3
FREDPJONES 0

"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."

Ingredients

6 h 30 m servings 267 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 347 mg
  • 116%
  • Sodium:
  • 603 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

3
  1. 5 Ratings

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Fabulous recipe! I never would have thought of the livers paired with the squirrel! The addition of the onions is a must! Thanks Fred.

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...

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...