We only sell the best quality dog treats in our little shop, and there’s never any shortage of treats stashed away in the kitchen cupboard, but I still like to make homemade treats for the hounds every now and again – particularly at Christmas.
When you’ve got hounds that are monumentally food-orientated, you’re always on the lookout for that elusive treat that will make them do what you actually want them to! Whether it’s for recall purposes, getting them off the sofa or just as a reward for being good (like that ever happens!), liver cake is my go-to treat that never fails to work. It’s recommended by lots of dog trainers and training schools, has just 4 ingredients and is really easy to make.
So, as it’s the season for giving, I thought I’d share the recipe with you so you too can try ‘the power of the liver cake’!
- 500g liver (I use lamb but any type is fine)
- 500g plain flour
- 3 large eggs
Set the oven to 170 C fan/190 C/Gas Mark 5.
Weigh 500g flour in to a large mixing bowl. Put the lamb in to a food processor and chop in to small pieces. Add the lamb pieces to the flour and stir to combine.
Break the 3 eggs in to a measuring jug and double the level with milk i.e. if the eggs come up to the 200ml line, add milk up to the 400ml line. Beat the eggs and the milk together.
Once combined, tip in to a 2lb loaf tin (I usually use one of those loaf tin liners so it’s not sticking directly to the tin and is easier to get out afterwards) and put in to the oven. Bake for 60-75 minutes until browned and cooked all the way through. It will sound hollow like a loaf when done.
Leave to cool in the tin, making sure it’s out of reach of the hounds. I’ve lost more than one thinking they couldn’t possibly reach it!
Once cooled, slice and cut in to chunks suitable to the size of your hound. I usually slice the whole loaf, chop up a couple of slices to keep in the fridge and wrap the other individual slices in tin foil for freezing.
It will keep for up to 5 days in the fridge but freezes brilliantly. I just get a slice or two out of the freezer in the morning and chop in to pieces as needed. Because of the high liver content, it is quite rich so make sure you only feed a few pieces per day.
This is obviously not a grain-free recipe and I’ve only ever used plain flour – but I’m sure the flour could be substituted for a grain-free variety if needed. You’d probably just end up with a denser, flatter cake.
Alas, with everything good, there is a downside to this recipe. It smells quite awful whilst it’s cooking and you need to wash up or get everything in the dishwasher quite quickly once you’ve made it, as once the mixture starts to dry in the mixing bowl or on the spoon it’s quite tough to get off!
But trust me, it’s worth it. All hail the power of the liver cake.