Homemade Venison Dog Biscuits

Every year hubby (O Wise One) kills me atleast one deer and butchers it. We are not talking the big monster bucks with the antlers the size of some small states but rather a small doe or young button buck. As O Wise One says "ya got ta boil them horns a long time to get them soft enough to eat". After he skins and cuts up all the choicest pieces for the freezer there is always those small trimmings and pieces left over. We used to throw these away but have recently found an excellent use for them. We grind up those pieces we don't want for ourselves and freeze them for making venison dog biscuits. Well both puppies will roll over in a minute for 1 so I'd say they are a hit.  Just another way to use something we would normally throw away.

Venison Dog Biscuits

2 1/2 cups sifted whole wheat flour
1/2 cup dry milk powder
1 cube beef bouillion browned & crumbled

1 cup ground venison

1 cup grated carrot
6 Tblsp shortening
1 egg
1/2 cup cold water

Preheat oven to 350. Lightly oil cookie sheets. In a medium bowl stir together  flour, milk powder, beef bouillion. Add the browned venison, carrot, shortening and egg. Mix well and add water to form a stiff dough. Dough can be rolled out 1/4 inch thick and cut into desired shapes or I have dropped on cookie sheets as drop cookies and flattened with a fork. Place cookies 2" apart on cookie sheets and bake for approximately 30 minutes. Bottoms will be brown. Remove to wire rack to cool. I store these in ziploc bags and remove to a small platic canister that i keep in the refrigerator. Every morning the puppies meet me at the refrigerator door after their walk waiting for their treat.

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