Liver and Oat Dog Biscuits

Instructions

1. Prepare the liver: Rinse the liver chunks under cool water and pat them dry with a clean towel. Trim away any tough membranes or tubes with a sharp knife.

   

2. Cook the liver briefly: Heat the olive oil in a skillet over medium heat. Add the liver pieces and cook for three to four minutes, stirring once, until just cooked through but still moist. Remove from heat and let cool for five minutes.

   

3. Blend the liver: Place the cooled liver into a food processor with the water. Pulse until it forms a thick, smooth paste. Scrape down the sides as needed so everything incorporates evenly.

   

4. Mix the dough: Transfer the liver paste to a large bowl. Stir in the egg, then add the rolled oats a half cup at a time until a thick, slightly sticky dough forms. It should hold together when pressed.

   

5. Roll and cut the biscuits: Turn the dough out onto a lightly floured surface. Roll it to about half-inch thickness with a rolling pin. Cut into small shapes using a cutter or knife and place them on a parchment-lined baking sheet with a little space between each.

   

6. Bake the biscuits: Preheat the oven to 350 degrees. Slide the baking sheet into the center rack and bake for 20 to 25 minutes until the edges feel firm and the tops look dry. Turn the sheet once halfway through for even browning.

   

7. Cool completely: Remove the sheet from the oven and let the biscuits cool on the pan for ten minutes. Transfer them to a wire rack to cool fully before storing so they stay crisp.