Recipe of the month
This one is provided to us courtesy of Sylvia and Heidi
Chamois's Liver Crunchies
Ingredients
764 kg 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 size treats you want, is/ 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, dont 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 freezer or 6 months frozen.
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