Ingredients
- 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
Directions
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.
