Eeeeeeeeeekkk...Squirrell and Liver???

Squirrell and Liver

• 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.

Actually, squirrel is really pretty good.  I ate it a lot as a child...even had to hold the squirrel while my grandfather skinned it.  Yes, I know how to clean and butcher a squirrel...it has been a while though.  I guess I am more put off by the liver..

We always put boiling water over our liver before we fried it.  If you do that some of the blood comes out and it doesn't taste so strong.  I like it smothered in onions.  I like liver, too...but I don't know about it with squirrel.

Yep, I like squirrel with a good white gravey.  I like cotton tail rabbit for breakfast, too.  Rabbit and eggs is really good.  I never could do the cow's brains and eggs, though.  I am told that is good, but I just couldn't do that one.

I was tricked into trying squirrell & dumplings once. Was told it was dark meat chicken. Knew as soon as I tasted it that is was not chicken. ewwwww! I do however like chicken liver. We soak them in buttermilk for about 1 hour prior to cooking. This too pulls some of the blood out of them and also helps to make them tender.

I do LOVE smother fried squirrel and gravy with cat head biscuits