04/12/2025
If you feed raw and want to make a special Christmas day meal for your dog, then here are a few ideas for you.
You will need a study loaf or cake tin and either kitchen weights or heavy cans to weigh the loaf down.
To make removal much easier, either line the tin with cling wrap, which is long enough to fold over the top once the tin is full or grease the tin with a little olive oil.
Fill the loaf tin in stages, firmly pressing down in between each layer to compress the meat.
If you are adding a layer of vegetables, I find it is easier to add those and then place the tin in the fridge to chill and then continue with the meat layers.
For multiple layers, pour on a little liquid gelatine that acts like "glue" as you layer up meat and veg.
The contents need to be compressed once the tin is full, and I find lining the tin with cling film ideal for this, as you can fold the film over and place the weights on top. Compress for 2-3 hours and then store in the fridge and use within 4 days, or pop it in the freezer and take out the evening before use.
A stuffing ball can be made by chopping some sage and stirring it into a little pork mince, then rolling it into a ball.
To serve: Once the loaf is defrosted, fold back the cling film and use it to lift the loaf out of the tin.
Serve with a drizzle of warm bone broth from Boil and Broth, a minced pork and sage "stuffing" ball and the compulsory cooked brussel sprout!
