The dawgz were given a nice little gift from their favourite Auntie ~ a gift tin of dehydrated buffalo liver (
www.barkingmadlife.com). 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.
