The dogs love liver treats. I got a tub of chicken liver for 59 cents. It was going to reach it's use by date soon. I scooped it up for the dogs.
2.3 cup vegetable oil
1 lb. raw liver
1 tsp garlic or garlic salt
Preheat oven to 425 degrees. Beat eggs and oil a few seconds in food processor. Add livers to processor, as well as any juice in container. Add garlic and puree until throughly blended. Pour mixture into bowl. Add flour while stirring. You want the consistency of brownie batter --- not runny but noe like cookie dough either.
Pour batter into spray coated 9x13 pan and spread evenly. Tap pan on counter several times to bring up any air bubbles. Very important because you will get giant bubles in the treats and the layers will fall apart.
Bake for 10 minutes at 425 or until the top is dry and outer edges are just beginning to brown. Remove from oven. Cool in pan 5 minutes. Tip sheet out of pan onto cutting board. Let cool another 5 minutes.
For a soft treat: cut with knife into 1/2"x1/2" squares. When completely cool, store in fridge.
For a firm treat: cut into 1/2"x1/2" treats. Spread onto 9x13 pan. Turn off the oven and return the treats to the oven to dry for an hour or so.
Store in an airtight container in fridge or store in freezer and defrost as needed.
You can use chicken liver, calf liver, beef liver, sardines or tuna. Baking times may vary.
It's best to cut them into smaller pieces.
For camouflaging the treats:
Grass colored: use chicken liver with white flour and add powdered spirulina
Dirt colored: beef liver with wheat flour
Sandy colored: chicken liver with white flour
Asphalt colored: chicken live with white flour and add a pinch of charcoal powder