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Not near so light and creamy. It has "stretch" and "tooth" like a good pasta - or if you leave a splat of jam on the counter till it skins over and becomes sort of rubbery. I can't answer as to flavor, I honestly can't taste much. "dull meaty"? Sort of a "too much bread in the meatloaf" sort...

I did when the dogs were hesitant. I still don't like organ meats. But its not as "iron-y"/"mineral-y" as I feared it would be. Texture is "odd".

I pasted, in the food processor, 1/2 bag (about 7-8 oz) of frozen veggie mix (think pot pie - corn, carrot, green beans, peas), three cloves of garlic, 1c of enriched rolled oats, 1 lg egg, 1 Tbsp molasses, and 1 1/2? cup of hearts, livers, and gizzards (the parts of six birds). Spread as a...

...and as we now have more livers than my wife wants to eat as pate, apparently we'll be making treats for the dogs. Looking up recipes now.

While I don't have any issues feeding bits of entrails, trimmings, etc to my flock after completing a cull, I don't feed them livers for three reasons. One, my wife likes chicken pate... Two, my wife likes chicken pate. Three, the liver, like the kidneys, are responsible for processing waste...