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...


  • 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.

source: allrecipes

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