Liver treats for your dog can be a great healthy snack. Below you will find user submitted treats and recipes that contain liver.
by Emma (UK)
Simple to make and the perfect training aid.
- Add the chopped raw liver in a mixing bowl with 1-2 mugs of plain flour and mix well.
- Add in 2 eggs.
- Put mixture onto a greased baking tray and into the oven at 180 degrees for approx 20 mins.
- Allow to cool, then portion and serve!
*Liver cake is best kept in the fridge where it will keep for approx 2 weeks in a good container. It can be frozen where it will keep for approx 2-3 months but remember to thaw before serving*
Beef Liver/Cornbread “brownies”
by Mark (Kelso, WA, USA)
- 1 lb. beef liver
- 2 8-9oz boxes corn muffin mix
- 1 crushed garlic clove (optional)
- 2 eggs
- 2/3 cup water
- 1 Tbsp margarine
- 1/2 cup flour
- 1/4 tsp seasoning salt (optional)
- Combine liver, garlic, eggs, water, margarine, and seasoning salt in blender and puree. Pour into a bowl.
- Blend in the corn muffin mix. Stir in flour gradually until it becomes a cake batter consistency (mud for the men).
- Pour into a greased cake pan (spray the pan with PAM or paint it with melted margarine). A frying pan will do in a pinch. Bake in a preheated oven @ 375 degrees for 18-20 min. (If you stab it with a fork and the fork comes out with no wet batter on it, it’s done).
- Remove from oven and let cool for 10 min. Cut into squares, offer one up, and watch the love (they’ll probably run off with it!)
Banjo’s Favorite Chicken-Liver “Brownies”
by Ginger (Santa Barbara, CA)
This is a very easy (and affordable) recipe for “dog brownies” that was given to me by a fellow member of the Dog.com community forum. I wish I knew the author’s name so I could give her credit because these are my dog Banjo’s all-time favorite treats! Make a batch or two, and freeze them–that way, you always have “special” treats on hand for when your dog REALLY deserves a reward! Just make sure to label them–you definitely don’t want to mistake these for “regular” brownies!!
~ Approx. one pound or tub of liver, with juices (I use Chicken Liver, because I find it to be a bit less “smelly” when it cooks, PLUS it comes in smaller chunks so you have to do very little prep-work. But feel free to use beef liver if you prefer!)
~2 cups Whole Wheat Flour
~ OPTIONAL: 1 or 2 Tbsp Flax Oil, Olive Oil, or Salmon Oil (I like to include flax oil because it is good for the dog’s skin and coat, and I happen to have it on hand, but it is not required) Don’t use TOO much oil, or the brownies will be too rich for your dog’s digestion.
~OPTIONAL: Any spices you think your dog would like, *EXCEPT* onions, or anything HOT/SPICY, of course. Some people throw in a clove or two of fresh garlic, but I choose not to just in case it’s bad for my dog. (Personally, I don’t bother with any spices–and my dog LOVES these as-is!)
Directions: Place the liver–WITH its juices–into a food processor or blender. If you are using beef liver, be sure chop it up a bit first. If using chicken liver, I use a pair of kitchen shears to snip up particularly large chunks into smaller bits while still in the tub, and then dump it all into the blender. Add any spices you are using, PLUS the oil if you are using that. Blend well, until mostly liquefied.
Pour the liquefied liver into a large bowl, and stir in the 2 cups of whole wheat flour. Mix well. (if necessary, add some water to make it easier to stir) The consistency should be moist and spreadable, but not *too* watery.
Glob the whole thing onto a baking sheet with edges, or a large brownie pan, and spread to about * 1-inch deep*. (I like to use those cheap disposable foil pans you can buy at the grocery store, but just about anything will work) Bake at 325 F for about 20 minutes (25 if you want them a bit crunchy). When cool, cut into tiny pieces with a pizza wheel (I make them about the size of a crouton, because they are so meaty–a little goes a long way with these!).
Once they are cool, take the amount you will use within 3 to 5 days, and put them into a tupperware container (or zip-lock bag); store in the refrigerator. Return the rest to the cookie sheet and freeze before bagging. These can be stored in the freezer in an air-tight container (or freezer bags) for many months or more.
Note: if you have a dog that is on a diet, or has sensitive digestion, and you don’t want to give too many of these treats at once, here’s a great tip! Take 5-10 of these little brownie pieces and place them in a zip lock bag along with a small handful of your dog’s regular kibble…shake well, and voila! Liver-flavored kibble treats! Your dog will go for the kibble as if it’s a special treat! I do this when I’m doing some clicker-training or if I’m placing these in my dog’s Kong, so she won’t get TOO much liver at once, but she will still be very excited about the treats!
HEALTHY, CHEAP DOG LIVER TREATS
by Angela Corvaia (Texas)
This is a cornbread, liver, and garlic treat. It is cooked similar to cornbread but adds the pureed liver and garlic before cooking. My dog won’t leave the grill till it’s done!
Easy and CHEAP!
1) Take Jiffy Cornbread Mix: 49 cents. Mix as directed. (Some dogs might be allergic to eggs and/or milk. Leave out anything as needed)
2) Puree (or cut up, finely) 1 pound of liver (my dog prefers chicken, but beef is great, too).
3) Add 1 Tbsp Raw Minced Garlic (or Powder, if you wish)
4) Mix all together, adding dry ingredients (such as oatmeal or cornflour or wheat flour as needed), keep it at cake batter consistency.
Bake at 350F until it looks like cornbread should. My husband will NOT let me cook this indoors (it smells really bad), but the grill handles it fine. Let it cool, then cut into treat sizes and freeze. This freezes well and I allocate it out in the fridge as treats.
Try it once and see how much your pets, both dog and cats, LOVE the aroma, texture and taste.
I make three batches at once and then defrost as needed. One batch lasts one month for my 75-pound dog.
Dried Liver or Heart Treats
by Kailey Rhoades (Washington)
These treats are wonderful! The dogs love them, they are easy and fairly quick to make, and, for me, are free!
- Beef, lamb, venison, etc. liver or heart. (I used both venison and beef liver and heart)
- An oven or food dehydrator.
- Small Ziploc bags
It is best to start with partly frozen meat as it is easier to cut then.
Cut it into strips as big as you feel like but only about an inch thick.
Lay these strips on your dehydrator racks or on a jelly roll pan.
Place in oven at 200 degrees or dehydrator on your “meat” setting. It takes 2-4 hours in the oven and about 12 hours in the dehydrator. Warning! If using a dehydrator, the blood does make a big mess at the bottom.
Remove and use scissors to cut it into bite-size pieces. Or however big you want. Or leave in strips for chews.