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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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