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Buffalo Liver

March 12th, 2007, 11:42 PM
The dawgz were given a nice little gift from their favourite Auntie ~ a gift tin of dehydrated buffalo liver ( But this stuff is almost like candy, it's brittle.

So, I'm wondering if it's their method of dehydrating (according to their website, they slice their liver thinly and dry it more slowly) or if it's something particular to buffalo liver. I've never cooked buffalo liver myself ~ or any liver from game for that matter. Is buffalo or other game liver more bloody by nature and is that what gave it, it's carmelized texture and look? Has anyone oven-dried or dehydrated it? If game is much different than working with beef or pork liver ~ any suggestions ?

They snarfled it up anyway. I'm not sure if I can find any buffalo/ game liver in Toronto, but if I can, I'd like to give it a try. :thumbs up

March 13th, 2007, 04:17 AM
I think it's the way they do it... I bought Jems and Boobs the beef liver of the same brand (barking mad) and it's brittley too. Great for snapping off small bits for tiny treats. :highfive: They also have ostrich liver and turkey liver... But the ostrich is much more expensive than the beef... I would have tried the buffalo, but they didn't have it.:shrug:

March 15th, 2007, 07:47 PM
I bought liver treats from a local store that does it themselves. Its very brittle as well. I always snap it into more tiny treats. It must be in the method because I bought beef livers thats how they were.