• 1-lb. raw Tallgrass Beef Liver
• 1 and 1/2-lb. white flour
• 8-oz. oatmeal
• 3 bouillon cubes, beef or chicken flavor
• 1 cup water (approximately)
• 2 eggs, beaten
Preheat oven to 350°. Grease cookie sheets. Chop the liver finely, or put briefly in a blender. Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver. Add enough water to make a firm but slightly sticky dough. Spread evenly on the cookie sheets, about 1/2″ thick.
Dip a small dog-cookie cutter in flour before cutting out each portion. Bake 1 hour. Can be kept for about 2 weeks. Store in refrigerator.
Yields 3 dozen biscuits.
Recipe courtesy of CDKitchen.com.