I bought a cow liver at the farmers’ market.
Huge and nasty. (I’ve spared you the pic. You’re welcome).
Small by comparison to the heart they tried to sell me. (I couldn’t then, & still can’t).
Deep blood red. Slippery & slimy. With a couple of HOLes, I presume, for the missing gall bladder. (vomit).
Gives a wHOLe new meaning to HOLy cow.
I’m fairly squeamish about stuff like animal innards. I’m also very tenderhearted (pardon the pun). I can’t think too much about where my meat comes from or I’ll get upset (with good reason as the humane treatment of our food animals seems to be rare).
I’m doing this because I love my dogs. (I LOVE my dogs). So I talked with the young people from a near-by farm who were selling their meats out of 2 deep-freezers in the bed of their pick-up. They spoke like experts about the quality of their meats, the treatment of their animals, what they are fed. No hormones. No antibiotics.
My book says organs are rich in nutrients not found in muscle meats and are highly recommended for occasional use. The liver and kidneys, as we all know, are the body’s filters. So you have to be careful, which is why I quizzed those guys about their cows.
So I decided to give it a try. A one-pound liver was $5. Not much to lose if it failed.
I don’t have an organ grinder (or a cute little dancing monkey), so I just cut it into small pieces (which required a lot of touching of the slimy. I’ve GOT to get me some plastic gloves).
I feel no need to lie to y’all.
It. was. DISGUSTING.
Truman slurped it down & asked for more.
Pearl said, Hell to the No. (We punted. She ate pureed butternut squash & roasted okra. Can’t win ’em all.)
Maybe I should have started with chicken livers…
It’s gonna be a while before we strike up the organ again, tho.
If any of you have tried it with your pups, hit me up. I’d love to hear how it went!
pugs & kisses!