Venison and mushroom treats

These functional treats are based on venison as the protein. This is the first time I’ve tried venison in treats and, given the chance, I’ll certainly use it again because it’s proved to be a great motivator. The treats combine exceptional palatability with a dense, high-moisture texture suitable for training and fieldwork.

Note: Whist the industry classifies treats as complementary rather than ‘complete’ food, home made treats like these are nutrient-dense and calorific and represent an essential component of daily dietary intake. Precise knowledge of ingredients allows us to keep them nutritionally balanced within a rotation diet, rather than treating them as empty extras. This transparency ensures that even during high-intensity training, the dog’s total nutritional profile remains intact and high-quality.

Palatability is key; treats can be as healthy as you like, but first and foremost they must be acceptable.

In practice, venison has proven to be an outstanding ingredient that dogs respond to:

  • Venison provides the core gamey flavour and dense protein that drives high-value motivation.
  • Mushroom caviar and powder Beyond acting as natural umami intensifiers, mushrooms contribute polysaccharides and provide a source of selenium that works synergistically with the Vitamin E found in the rapeseed oil.
  • Apple purée balances the richness and adds moisture to the bake, keeping the treats palatable without adding sweetness.
  • Eggs, chia mucilage and rapeseed oil form the functional binder, supporting cohesion and ensuring a smooth mouthfeel – and consistent acceptance.

Energy

These treats are structured to deliver sustained energy through synergy rather than any single ingredient.

Protein from venison, eggs and hemp shifts the calorie balance away from rapidly available carbohydrate and slows overall digestion. Because the carbohydrate base is made up of intact, minimally refined flours rather than exposed starches, the speed at which glucose becomes available is limited.

Chia mucilage also adds a physical braking effect by increasing viscosity in the digestive tract, moderating both gastric emptying and glucose absorption. The fats from eggs and rapeseed oil coat the complex starches of sorghum and buckwheat. This coating combines with the chia’s viscosity to create a multi-stage digestion process and an even release of energy.

Ingredients

250 g sorghum flour
100 g buckwheat flour
80 g spelt flour
475 g blitzed venison meat (from stock)
100 g mushroom caviar with parsley
25 g hemp protein powder
5 g mushroom powder
130 g chia seed mucilage
Two large eggs, out of shell weight 110 g
100 g pure apple purée
1 tablespoon rapeseed oil

Makes 38 sausages

Final cooked weight: 1045 g

250 g sorghum flour, 60 g spelt flour add 60 g buckwheat flour and 25 g hemp protein powder add venison meat blitz with mushroom caviar and 5 g mushroom powder

100 g Chia seed mucilage, two eggs

Method

Preheat the oven to 175 °C.

Mix all ingredients thoroughly until fully combined. Spoon into silicone moulds with lids, pressing the mixture in evenly.

Bake on the middle shelf for 35 minutes with lids on. When cooking time is complete, turn the oven off and leave the treats inside to cool with the lids still on. This allows residual heat and steam to finish setting the structure gently, improving cohesion and reducing surface cracking.

Functional Ingredients

Venison forms the core of these treats. It is highly palatable, dense in protein and lean enough to avoid greasiness. It leverages the unique biological profile of game meat – high in iron and L-carnitine – to support the metabolic demands of active training such as the utilisation of fatty acids for energy during prolonged fieldwork.

Mushroom caviar and mushroom powder deepen aroma and savouriness, reinforcing reward value without artificial flavourings or added fats. Their inclusion supports acceptance while keeping the ingredient list simple and purposeful. From a functional standpoint, mushrooms are a significant source of beta glucans and selenium; vitamin E in the oil works synergistically with the selenium in the mushrooms to provide antioxidant support.

The flour blend of sorghum, buckwheat and spelt provides structure and slow-digesting carbohydrate without exposing refined starches. Together, they create a stable base that supports steady energy release and a firm crumb.

Chia mucilage acts as both a functional fibre and a structural binder, working with eggs to hold the mixture together and moderate digestion.

Eggs provide methionine and cysteine, which are sometimes lower in game meats compared to industry standards for complete proteins. They strengthen the amino-acid profile, support emulsification and binding, and contribute to overall palatability.

Hemp protein increases protein density and broadens the amino-acid spectrum without compromising texture.

Apple purée adds moisture and light fibre, helping hydrate the flours and chia evenly while softening the flavour profile without sweetness.

Rapeseed oil supports cohesion and palatability, contributing unsaturated fats without making the treats greasy.

Baking Qualities

These treats bake into a firm, resilient sausage that slices cleanly into small training pieces. The flour blend, and the gluten in the spelt, produce a clean slice that resists crumbling, while eggs and chia mucilage provide reliable binding. Cooling in the oven with lids on improves internal structure and moisture retention, resulting in robust, pocket-friendly treats that tolerate repeated handling.

There are no antagonistic pairings. Ingredient interactions are complementary, with protein, fibre and fats balanced to support digestibility, palatability and steady energy release.

This is the latest recipe in my series of “sausage” treats, using my new favourite moulds. You’ll find other treats on Doggy Delly in different forms, for example churros or paper-wrapped sausages, but these silicone moulds with lids have become a go-to because they’re time-saving, practical and can be used in the oven, fridge and freezer.

Important Considerations:

  • Always consult your veterinarian before making any significant dietary changes, particularly where there are pre-existing health conditions or dietary restrictions.
  • If you are feeding commercial food, check the label for ingredients before giving more. Excessive intake of any foods can have adverse effects.
  • Ensure (where possible) that you use high-quality, organic products specifically formulated for pets (or better still, human grade ingredients) to avoid any potential adverse effects.
  • Introduce new foods gradually to avoid adverse effects such as gastrointestinal upset or diarrhoea.
  • I provide nutritional information purely as a helpful guide. Nutritional information on ingredients is obtained from the US Department of Agriculture’s FoodData Central site (https://fdc.nal.usda.gov/index.html) and any nutritional information provided in recipes is based on an online calculator: calories and other information will vary based on brands, ingredients and other factors.
  • Check nutrient levels and recommendations for your dog’s weight, age and activity. For example this nutritional guideline produced by FEDIAF.
  • I am not a professional canine nutritionist but supporting research is cited.
  • The recipes shared were created by me and tested in my kitchen – and tasted and approved by our doggy friends!