A rustic recipe featuring wild game—squirrel and liver—slow-cooked with herbs and veggies. Earthy, rich, and traditional.

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.