Ovens Valley Canine Club
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This one is provided to us courtesy of Sylvia and Heidi
Chamois's Liver Crunchies
Ingredients
  • 764g of raw liver (either beef or chicken)
  • 1 egg
  • 1 & 1/2 cups of wholemeal flour
  • 1/4 cup of oil (olive or other)
  • 1/4 cup of milk
  • 1 teaspoon of minced garlic (this also helps conceal the smell of baking liver).
Method
  • Mix the liver in a food processor until it looks like pink goo: it may help to add the egg, oil and milk to the liver whilst processing.
  • Transfer to a bowl and add the remaining ingredients, then mix well.
  • Spread into a lightly oiled 9x15 pan. This will make a dough that is about a quarter-inch thick.
  • You can use a larger pan or divide batches into 2 pans if you would like thinner crunchies.
  • Bake at 300 degrees for 30 minutes.
  • Cool enough to handle and cut the dough into the sized treats you want, for treats roughly 1/4 inch, cut into 1/4 inch strips each way.
  • Use a spatula to place the pieces on a tray, spread the treats out so that none of the pieces are touching.
  • One tray of dough makes around 1 & 1/2 trays of crunchies (the smaller the pieces, the more they expand).
  • Place back in the oven and bake for about an hour until they are hard and barely springy when pressed with the tip of a spoon.
  • If they burn a bit on the bottom, don't worry - most dogs like them scorched anyway.
  • Allow to cool thoroughly before placing in a sealed container.
  • These will keep for a week at room temperature, a month in the fridge or 6 months frozen.
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  • Home
    • New Members
  • TRAINING
    • Events
    • Specialised Training
  • Contact
  • About
    • McNamara Reserve Ground rules
    • Club Meeting Minutes
    • Club Recipes >
      • Barney's Carrot, Sweet Potato & Cheese Biscuits
      • Sweet Zucchini Relish
      • Iced orange cake
      • Chamois's Liver Crunchies
      • SAGO PLUM PUDDING
  • Photo Gallery