Sled Dog Stew Recipes

Steps:

• 1. Put bones in a large stock pot and boil in water. (This will make a nice bone broth for your Fido). Boil for 45 minutes -1 hour. Remove the bones, set the broth aside.
• 2. Peel the Sweet Potato, then cut into bite size pieces.
• 3. Chunk the Chicken Breasts into bite size pieces and toss into a large crock pot.
• 4. Drain the beans into a strainer and rinse well with water. (This will reduce the sodium level in the beans), then dump the beans in the crock pot.
• 5. Next, dump the rest of your veggies, rice, raw chicken livers and bone broth into the crock pot.
• 6. In a skillet, ground the turkey (Turkey is optional), then place the ground turkey into the crock pot.
• 7. Cook on high in the crock pot for approximately 8 hours or until the rice is tender.
• 8. Once the stew is ready, crack the eggs and stir into mixture. You can crush the egg shells into the mixture for added calcium. I usually rinse the egg shells, bake them and place in a blender to make a powder to add. either way is fine.
• 9. Allow the egg to cook for an additional 15 minutes.
• 10. Scoop out to set some aside to cool and sit back and watch your pups drool over their much anticipated dinner. This will make multiple servings. We measure out 1 cup and place into zip lock bags and freeze.

Steps:

• In large pot brown ground beef, (do not drain off fat as dogs do require some fat in their diets) Add all other ingredients and bring to a boil.
• Cover and simmer gently for 45 minutes.
• Check and stir periodically, if too thick add a little more water.
• After 45 minutes it should look like a cross between soup and stew.
• Let cool, and it will thicken up some more.
• Put into individual serving size containers and freeze.
• (I have 2 poodles so I freeze in 1 cup containers and they each get 1/2 cup in the mornings).
• Larger containers for larger dogs.
• When ready to serve, remove lid and microwave until lukewarm, stir and make sure there are no hot spots!

Steps:

• Combine the flour, salt, and white pepper in a bowl. Toss the beef in the seasoned flour and shake off the excess.
• Place the olive oil and bacon in a 1-gallon stockpot and set over medium heat. Once the bacon begins to render its fat, add the beef and sauté for about 5 minutes, stirring often, only until the bacon begins to crisp. Add the garlic, carrots, parsnips, sweet corn kernels, and bay leaves. Sauté for about 5 minutes. Add the beef stock, thyme, and potatoes and bring to a boil. When the stew boils, decrease the heat to medium-low, and add the Sled Dog and pearl onions. Cover the stockpot and simmer, stirring often, for 2 hours.
• Remove from the heat, discard the bay leaves, and adjust seasonings to taste.
• For a thicker stew, remove about 1 cup of the broth, place it in a bowl, and add some of the remaining seasoned flour, then add the mixture back to the stew.
• note
• Enjoy this hearty stew with some warm biscuits and garlic mashed potatoes. For a complementary beverage, buy a 25-ounce bottle of Sled Dog Doppelbock, use half for this recipe, and drink the rest with the meal; or try the stew with a full-bodied red wine such as Wagner Vineyards Cabernet Sauvignon. Venison may be substituted for the beef chuck.