I'm sure you don't over do it, but beware giving dogs too much liver. It's very Vitamin A rich, and although they can cope with a fair bit (IE one per carcass!), it can be poisonous. I've seen the skeleton of a cat fed entirely on liver by an indulgent old lady, and the poor thing's joints were nearly all fused solid - excess Vit A causes a build up of excess bone.lazyj said:i give liver to my dogs a few times a week, cant stand the stuff myself
I dip the liver in flour and fry it in olive oil before adding fried onions (softened and golden in colour), tomato puree, salt and pepperto taste plus water and simmer gently.slowmotion said:I'm dribbling into the keyboard. Lambs' liver fried in butter, a bit of garlic, bacon, gravy and mash. I would go to a firing squad with that inside me.
Forget the exotic ice-cream.
Stop vernon!vernon said:I dip the liver in flour and fry it in olive oil before adding fried onions (softened and golden in colour), tomato puree, salt and pepperto taste plus water and simmer gently.
That in itself is perfection in my books but I'll sometimes add mushrooms to the onions while frying them. Bacon is OK as an addition but I prefer to omit it.
I'm happy to serve the liver with rice, cous cous or wholemeal chapattis.
It's such a cheap meal to prepare and, living in a household where I am the only liver enthusiast means I don't have to share it with anyone