Preface: Credit given to my friends and hosts in Edmonton, Canada – Tannis and Tim Tupper, who initially shared this recipe with me. I have added to the original and encourage others to experiment with the ingredients, to match their personal preferences. Good luck!


Wet Ingredients – Add the following in a blender and puree for 60 seconds:

2                           Eggs

1/2 stick                Butter (melted)

1 cup                    Beef Broth

1/2 tsp                  Minced Garlic

1/2 tsp                  Crushed Ginger

1 lb.                    Beef Liver (raw)



Dry Ingredients – Add the following in a large mixing bowl and stir thoroughly:

1 cup                    Corn Meal

1 cup                    Wheat Germ

1 cup                    Dehydrated Milk



Pour the wet ingredients from the blender into the bowl, with the dry ingredients and stir until completely homogeneous. It should have the consistency of pancake mix. Let the final mixture sit and rest for 15 minutes. This will insure adequate flavor absorption. Preheat the oven to 325 degrees.



Stir the final mixture again before pouring it into a NON-STICK *medium to large baking pan. Spread evenly and then sway and tilt the pan back and forth so that the entire mixture fills the pan and is level.

*A medium size baking pan. (L x W x H): 13.4’’ x 9.6’’ x 1.3’’ will produce a thicker 1/2 to 5/8 inch product. A large size baking pan (L x W x H) 15.7″ x 9.6″ x 1.3″ will produce a thinner 1/4 inch thick product.

Place pan in the oven at 325 degrees for 30 minutes. Remove from oven and let cool. Eject baked product from pan (the non-stick pan makes this part easy). It should come out in one solid piece. Cut the final product into the desired size squares. My favorite thing about this recipe is that the final product is firm, moist, and cuts into large or small pieces, without crumbling.

Note: This product needs to be refrigerated. It can also be frozen and easily thawed for later use.