These crispy dog biscuits are fun to make and filled with nutritious ingredients. These are especially good for dogs with sensitivities and allergies as problem ingredients can be replaced. They are beef, wheat, and soy free, though all purpose wheat flour can be substituted for oat flour if desired. They can be made in bulk and stored in the freezer until needed.
Chef’s Tip: For added nutrition and economy, replace part or all of the ground lamb with ground goat, ground liver, or ground heart, note that you may have to substitute another fat to make the glaze.
This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.
26 oz Ground Lamb (or combination of meats)
½ teaspoon salt
4.5 oz Fine ground Cornmeal
15 oz Oat flour (Optional: All Purpose Flour)
8 oz Chicken stock (Optional: water)
1/3 cup Retained lamb fat
1 ea Egg white
2 oz Creamy Peanut Butter (optional for color)
- Fry and crumble the ground lamb. Once liquid is released from ground and almost fully cooked remove from heat and drain.
- Retain liquid for glaze.
- Place cooked lamb in blender with stock or water.
- Bled until a semi-coarse puree.
- Fold in cornmeal then the oat flour. Reserve 1/2 cup of the oat flour.
- When fully combined add remaining flour until desired consistency. Mixture should be slightly wet yet malleable.
- Roll out ¼ inch thick. Stamp with cookie shapes or cut into rectangles.
- Bake at 235 °F for 2.5 hours, rotating the sheet pans halfway through.
- Allow to cool.
- Whisk together the glaze ingredients and brush on the treats
- Bake again at 200 for 25 min, then cool.
- Store biscuits in freezer.