Buy “The Hunting Widow’s Guide to Great Venison Cooking” today~ ~ ~ ~ ~
If I don’t keep Happy Dawg fed to her standards (which means feeding her every half hour), then she tends to eat anything she finds on our walks. And I mean ANYTHING. Who am I kidding; she eats the gross stuff no matter how often I feed her. But if I keep treats around for her, she doesn’t tear into the trash cans any time I leave the house. I had some ground venison leftover and some green beans that were about to mold, so I thought I’d experiment with a new treat. I call them Doggie Burgers and Happy loves them. Of course, she also like cat poop. I like to think she’d pick these over the poop. She jumped up on the kitchen table looking for more of them after our photo shoot…I’ve only ever seen her do that for jelly donuts!
After much waiting, Happy gets a doggie burger. She ate it to fast to capture that moment.
Recipe: Doggie Burgers
Summary: a healthy treat for your best friend
- 1 pound ground venison
- 1 cup green beans
- Â½ cup frozen peas, thawed
- 1 teaspoon meat tenderizer
- Â¼ cup rice flour, oat bran, or similar
- Place the ground venison in a large mixing bowl.
- Finely chop the beans and peas in a food processor and add to the bowl with the meat.
- Add the meat tenderizer and flour to the bowl and mix everything together well.
- Form meat into bite sized â€œburgers.â€ For Happy Dawg, I use about 2 teaspoons of meat per ball, and make the balls flat.
Make small, flat burgers at whatever size you want for your dog treat.
- Place each burger on a dehydrator tray. Dehydrate on 155Â° for 6 to 10 hours. Timing will depend on how big and thick you made the burgers. The burgers pictured dehydrated for 8 hours.
Happy knows something good is happening on the counter, and she can't wait!
These will last in the refrigerator for a couple of weeks. I usually divide the doggie treats into a few batches and freeze them.
You can skip the flour if you wish; I added it to help keep the mini burgers together.
Cooking time (duration): 10
Copyright Â© Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.