Di’s Amazing Dog Treats Recipe

Cook your meat source (Di had beef heart cooked in slow cooker) and add your vegetables and herbs as required. 

Allow the meat stew to cool and remove any fat from the surface. Blend the mixture adding water as required to make into a medium consistency. Add 250g Gelatine (Beef, Pork, Fish) to 750ml of cold water and leave for 30 minutes. Warm your meat mixture and start to add the gelatine, stirring to dissolve but do not boil. 

Add further water to keep a medium consistency. Pour into silicone moulds and allow to cool at room temperature before putting in the fridge for a few hours before cutting to size. Freeze excess amounts in suitable portion bags for training sessions