TURKEY TERRINE
A recipe that can be used as a celebratory treat for your dog on Christmas day.
Choose lean meat, as any fats will be released whilst cooking and make the terrine oily and only cook with a bone-free mince.
This recipe can be made as a raw or cooked terrine.
A recipe that can be used as a celebratory treat for your dog on Christmas day.
Choose lean meat, as any fats will be released whilst cooking and make the terrine oily and only cook with a bone-free mince.
Ingredients
1lb raw minced bone free turkey or free range chicken.
2 free range eggs, beaten
200g of cooked, well drained, seasonal vegetables (parsnip, carrot, broccoli, kale etc)
50g of boiled, sweet potato (mashed or thinly sliced)
1 tablespoon of Hedgerow Hounds herbal blend.
Optional- 150g of chopped chicken livers
How to make
Line a loaf tin with baking parchment or lightly grease with coconut oil.
Transfer the meat and optional liver into a large mixing bowl and stir in the beaten eggs to combine.
Pour half the mixture into the tin, levelling off and pressing down firmly with the back of a large spoon. Place a layer of chopped vegetables, then pour in the remaining meat mix, firming down as before.
Bake in the centre of a preheated oven at 180c for approximately 45 minutes.
Remove from the oven and leave for a few minutes. While still warm, gently drain off any excess oil that may be trapped in the tin. Set aside for 30 minutes until cool. It is easier to divide into individual portions if the loaf is placed in the fridge before slicing.
The loaf will keep in the fridge for 5-7 days or you could make it in advance, pop it in the freezer and defrost the day before use.
It will provide a nutritious, tasty, moist meal for your dogs to enjoy.
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Pumpkin Puree for Dogs
Pumpkins are everywhere at the moment, and they are at their cheapest in Autumn. It’s a great opportunity to make some pumpkin puree for your dog.
Making pumpkin puree for your dog is a cheap and easy way to ease an upset tummy and add valuable fibre to your pet’s meals.
Pumpkin is high in both soluble & insoluble fibre. This makes it ideal for absorbing excess water, as in diarrhoea, and adding bulk to the stool if dealing with constipation.
The fibre in pumpkin acts as a prebiotic to feed the good gut bacteria and to aid in balancing the microbiome.
It is low in calories, low carb and high in antioxidants, particularly beta-carotene.
You will need:
A Pumpkin or Butternut Squash
Boiling water - Enough to cover the chopped pumpkin in the pan
Colander or drainer
Small pots or large ice cube moulds.
How to:
Chop into large slices and then peel off the rind. Scoop out & discard any seeds.
Cut into similar-sized pieces so they cook evenly.
Simmer until the pumpkin is tender, and then drain well.
Mash with a fork or potato masher.
Freeze in small individual pots or larger ice cube trays, which can be thawed quickly when needed.
If you want to make your dog a tummy-soothing meal, there is a recipe here using pumpkin, chicken, or white fish. https://www.hedgerowhounds.co.uk/news/pumpkin-chicken-mash
Winter Bone Broth
As we approach the coldest months of the year we turn to foods which offer comfort and warmth.
We can also provide our dogs with a seasonal variation on the usual bone broth recipe by adding ingredients which are traditionally used to support joint health and immunity.
As game is currently in season, try and find bones from venison, duck, pheasant or partridge. Duck and chicken feet are a good source of glucosamine, chondroitin and gelatine and after many hours of cooking will dissolve into the broth.
Avoid bones with a large amount of fat, skin and central marrow, which will just produce a very fatty and oily broth. Either remove the fat and marrow or chose a different type of bone. If your dog is prone to pancreatitis it is very important to select lean bones, remove any visible fat before cooking and skim off any that comes to the surface during cooking.
You will need approximately 4 - 5 pounds of bones of varying types and size to make a good broth. Some bones, such as ribs will completely break down into the broth, whereas harder bones will be lifted out in large pieces.
You will need:
A slow cooker or large stock pot with a lid
Bones such as duck, venison, pheasant, partridge, chicken, turkey, ox tail, beef, lamb ribs etc.
Enough water to just cover the bones when they are placed in the cooking pot.
1 stick of celery roughly chopped
Cider apple vinegar - 2 tablespoons
Ginger – 1 thumbnail size piece of fresh or half a teaspoon of powered
Turmeric 1 teaspoon (fresh or dried)
Cinnamon - quarter of a teaspoon
Shiitake mushrooms- quarter of a cup (dried or fresh)
1 level tablespoon Autumn Harvest herbal blend
2 grinds of black pepper
How to make:
Place your chosen bones into the pot and pour on the water so they are just covered. Add the cider apple vinegar and black pepper. The slow cooker is used on its lowest setting or a stock pot placed over a very low heat for anywhere between 24 – 30 hours, although some people prefer to leave the broth cooking gently for nearer to 36 hours .You may need to top up with water if the levels are getting very low.
In the remaining 2 hours of cooking add the spices, mushrooms and vegetables.
When complete, turn off the heat and carefully remove the bones with a slotted spoon plus skim off any excess fat that may be on the surface.
As the resulting broth starts to cool, transfer into ice cube trays or suitable sized pots to place in the fridge or freezer for later use. If you want your broth as a set jelly then you could stir in a level tablespoon of gelatine powder.
Store in the fridge and use within 1 week or keep in the freezer and use within 4 months.
Add the defrosted broth to meals, any recipes you make or gently warm through to provide a warm, comforting treat on a very chilly day.
**It is essential to remove the bones and dispose of them safely and under no circumstances should they be fed **
Gelatine Treats
Gelatine is a colourless, flavourless, gelatinous substance derived from collagen, which is a protein found in great abundance in the body.
Gelatine is often used to additionally support arthritic conditions and to ease intestinal complaints. Glycine is an amino acid which occurs in gelatine and helps strengthen the gut lining and reduce inflammation and is believed to assist in the healing of leaky gut.
When using gelatine avoid coloured, flavoured, or sweetened varieties and instead go for the plain, grass fed versions. I used Great Lakes beef collagen but there are other brands available.
You will need:
One 12g sachet of gelatine granules or use 2 heaped tablespoons of loose powder.
550ml Water (you can also use coconut water or bone broth)
7 Tablespoons of hot water
2 measuring jugs
Flexible silicone mould of choice
One level teaspoon of your chosen Hedgerow Hounds blend. Here I used Golden Years in one batch and Greens, Seeds & Superfoods in another.
How to make:
Into a measuring jug add 7 tablespoons of hot water, tip in the gelatine, whisking with a fork until the granules dissolve, then pour on the remaining water and stir well.
*Always add the gelatine to the liquid and not the other way round*
Add your chosen herbs and pour into the silicon moulds.
Chill in the fridge for 3-4 hours and when set, gently remove from the moulds.
These treats can easily be cut to a size which is suitable for your dog and are soft enough for elderly dogs with dental problems to enjoy.
They will keep for up to 7 days in the fridge.
Simple Ways to Improve your Dogs Diet
Adding fresh food to your dog’s meals can give huge health benefits and help in the prevention of many serious diseases .
Not everyone wants to feed raw or home cooked food, and the majority of dogs still eat tinned food or kibble. When manufacturing kibble or muesli-type food, it requires a very high temperature, and many of the nutrients are lost in the cooking process, which are then replaced with synthetic vitamins and mineral supplements.
Adding a few of the following fresh foods at least 3 times a week will supply the dog with vitamins, minerals, omega 3 fatty acids, anti-oxidants, amino acids, glucosamine, and micro nutrients that they can easily absorb and utilise within their body.
Here are a few simple ways to increase the nutritional value of any meals and add variation:
Bone Broth: Packed full of glucosamine, chondroitin, hyaluronic acid, amino acids & minerals. Great for joint and gut health.
Tinned Pilchards or Sardines: Omega 3 fatty acids & DHA for coat and skin health and anti-inflammatory effects. Choose the ones in tomato juice or spring water
Eggs: Either raw or very lightly cooked, provide high-quality protein and fat, and are a good source of biotin.
Medicinal Mushrooms: Such as Reishi, Chaga, Turkey tail, Shiitake etc, have an abundance of health-giving qualities and are believed to help in cancer prevention and to boost the immunity.
Dandelion leaves: Contain vitamin C, B6, thiamine, calcium, iron, potassium, manganese, copper, and a flavonoid called zeaxanthin, which is crucial for protecting the retina and is an effective antioxidant. Pick from areas free from chemical sprays & pollution.
Berries: Blackberries, when in season, blueberries, and raspberries are packed full of vitamin C and rich in antioxidants.
Fresh leafy greens: Either lightly steam or, as I prefer, make vegetable smoothies for the dogs is a great way to add an abundance of vitamins, minerals, and antioxidants to their meals. It has also been proven to reduce the risk of some cancers just by adding a small amount of vegetables to processed food. Avoid the starchy veg and go for kale, broccoli, spinach, beet tops, dandelion leaves, Parsley, courgette, etc, plus a few berries.
Herbal Blends: Hedgerow Hounds offer a range of herbal blends to add valuable nutrition to your dog’s meal times.