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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.
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
Directions
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 520 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 4% |
| Cholesterol105mg | 35% |
| Sodium1357mg | 59% |
| Total Carbohydrate83g | 30% |
| Dietary Fiber12g | 42% |
| Total Sugars10g | |
| Protein37g | |
| Vitamin C114mg | 572% |
| Calcium102mg | 8% |
| Iron10mg | 53% |
| Potassium2335mg | 50% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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