COURTESY OF SYLVIE RAJOTTE

Usually in the kitchen section of the Kyloe Cry, my Mistress Sylvie shares recipes with you, humans. But this time around, Elliot and I Valentine, are sharing this recipe that our mistress has cooked with devotion for us, her precious ones. Both of us, we all love it; we are addicted. Hmm ... Between us, we don’t know if the mistress have noticed, but sometimes we ask at the door to go out and pretend to do our business outside so we can immediately rush back in the house and ask for our treats of liver with our big pleading eyes ;). And guess what, it works every time!

What could be more tempting for our 4-legged friends, and their owners, than good Highland cattle liver fed only on grass? As one delighted lady told them: besides, it is a treat made of "non congested" liver J!

I do not know about you, but few customers of our mistress ask for the liver when purchasing their meat, and rather than leave them to the butcher, who resells it for profit, Sylvie recover the liver and transform it into several dog food recipes. Here is one of their recipes, our treats.

Preparation

• Cook carrots, celery and garlic in boiling water. The amount varies depending on the number packages of liver used. PS: Garlic is a good natural repellent for insects that bother us.
• Add the liver and continue to cook for 10 minutes. You can use this broth at least three times.
• Remove the liver and place in a baking dish (when cooking a large quantity, they cover the oven shelves with aluminum foil and in that way, they can dry larger quantities of liver.
• Put liver in the oven for one hour and a half at 180°F.
• Remove liver and dice into very small pieces (it is not the size of the reward which gives it value).
• Put the pieces of liver back in the oven while it is cooling down so the freshly cut surfaces also dry out.
• When the oven is cool, and if you have a food dehydrator, dehydrate them for 8 hours at low temperature. Otherwise, extend the time in the oven at 180 °F.
• You can keep the liver in the freezer (When we need a reward? 10 seconds in the microwave and voila!). But Sylvie take one small bag at a timeout of the freezer and keep it in the refrigerator all ready for our pleasure.

Storing the dry liver:

• Store in cloth or paper bags in the freezer.
• Plastic bags are not suitable because they prevent respiration, among other thing, unless you put them under vacuum. Freezing causes a slight loss of vitamins in thawing.

Advantage of drying:

• The dried treats will keep up to 3 months if frozen. But I confess that with us, it does not last so long.