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450g liver (any liver but ox, pig or beef are the cheapest)

3 medium eggs

225g flour ( I prefer wholemeal, but any flour will do)

2 tsps garlic (fresh, granules, purée)

50 ml Milk


1     Liquidise liver and put in large bowl


2     Add eggs and garlic and flour


3.    Beat mixture until smooth.  


4     Add milk to get dropping consistency.


5.    Put into a 2lb loaf tin and bake for approximately           45-55minutes  180deg.


When cooked, turn out and allow loaf to cool.


Cut into slices and then cut slices into small squares


Put into freezer bags.  Will keep for three months.


For a different texture, place cubes on baking tray and place in oven for approximately 30 minutes.  When cold, the cubes will be crisp and keep in an airtight tin for 7-10 days. These are also easier to handle in your pocket!