• Ingredients:

    • 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.