Why is there a dog recipe on a food blog for humans? Simple, if you are making Lucy’s liver and onions then make this. Your dog will love you even more for it.
Toby was a good dog, he travelled around Europe with us, in the back of the car across several countries. He wasn’t the most well behaved dog around town, but he was a lot of fun and people loved him, the eye patch helped, his cheeky demeanour more so.
We often walked him up Devil’s Dyke, Brighton and he used to love running out of sight and coming back in his own good time or when we had one of these treats to hand. Once, he’d been gone a long time, so we whistled for him… no response. Meanwhile a group of women were at the edge of the Dyke with a jar, which contained the ashes of their friend who they were scattering that day. At the moment they threw the ashes, Toby came lolloping over, through the ash cloud and to us.
I was mortified, the women were howling with laughter and the dog couldn’t stop sneezing. We were banging dust out of the dog’s coat for days.
These treats are really easy to make, keep for a good few weeks in an air tight jar and make your dog’s recall the envy of the puppy park.
Music to prepare this dish to: ‘The first cut is the deepest’ by Rod Stewart
- 500g liver – which kind depends on how good your dog has been
- Cut the liver in to large cubes.
- Cook the liver in a large pan of boiling water for 5 mins.
- Strain in a colander and then spread out on two layers of kitchen roll to dry them out.
- While the cubes are cooling put your oven to the lowest setting possible.
- Once the cubes are cool, cut each in to slices (you decide on how thick).
- Scatter the slices over baking tray(s) lined with baking paper and cook for 1.5 hours.
- When the time is up, switch the oven off but leave the treats inside to finish cooking off in the residual heat.
- Once oven is cooled and the treats are room temperature, decant to a kilner jar
Your dog will never leave your side….