Slow Cooker Squirrel and Veggies recipe

All Recipes Soups, Stews and Chili Recipes Soup Recipes

Ingredients

1 onion, cut into chunks
2 cups baby carrots
4 large potatoes, cut into small chunks
1 large green bell pepper, cut into chunks
2 cloves garlic
4 cubes chicken bouillon
salt and pepper to taste
3 squirrels - skinned, gutted, and cut into pieces
water to cover
2 tablespoons flour

Nutrition Info

519.6 calories
carbohydrate: 82.7 g
cholesterol: 105.2 mg
fat: 4.9 g
fiber: 11.8 g
protein: 37 g
saturatedFat: 0.7 g
servingSize: -
sodium: 1357.4 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the onion, carrots, potatoes, bell pepper, garlic, chicken bouillon, salt, and pepper in a slow cooker. Lay the squirrel meat on top of the vegetable mixture. Pour enough water over the mixture to cover completely. Cover and cook on HIGH 6 hours. Stir the flour into the mixture and cook another 2 hours.

Recipe Yield

4 servings

Recipe Note

This slow-cooked squirrel is a no brainer for a first-time cooker of squirrel. My husband and 2 sons were very impressed as if I had been making this dish my entire life. The meat will fall off the bone.

Do you like the recipe? Share this tasty recipe!