Squirrel and liver
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Squirrel and liver
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
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.
* 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
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.
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