1. Cook venison lung thoroughly by simmering in plain water for 25-30 minutes until no pink remains and texture is firm but tender.
2. Cool completely before handling to make cutting easier and safer (your kitchen will smell like a premium wild game feast).
3. Cut into bite-sized pieces appropriate for your dog’s size – larger than kibble but small enough for safe consumption.
4. Dip each piece in beef broth to enhance flavor and provide moisture that prevents freezer burn.
5. Arrange on parchment-lined baking sheets with space between pieces for individual freezing.
6. Freeze for at least 2 hours until completely solid – organ meat takes longer to freeze than muscle meat.
7. Serve with a dollop of plain yogurt for added probiotics and creamy texture contrast.

Notes:

• Always source organ meat from reputable wild game processors or butchers
• Start with smaller portions for dogs new to organ meat to prevent digestive upset
• Properly cooked organ meat should be firm but not rubbery in texture

Storage Tips:

• Store in airtight freezer containers for up to 2 months maximum
• Label clearly with contents and date for food safety tracking
• Remove only needed portions to prevent repeated thaw-freeze cycles

What Makes This Recipe Special: These treats provide exceptional levels of B vitamins, iron, and CoQ10 naturally found in lung tissue, supporting cardiovascular health and energy production in active dogs. The simple preparation preserves heat-sensitive nutrients while creating an authentic wild game experience.

Mix It Up (Dog-Safe Variations):

Working Dog Energy: Add a sprinkle of freeze-dried bone meal powder before freezing for additional calcium and phosphorus to support high activity levels.

Digestive Support: Increase yogurt serving to help dogs adjust to the rich organ meat nutrition while supporting gut health with beneficial probiotics.

Multi-Game Mix: Substitute elk, moose, or beef lung using the same preparation method for variety in wild game nutrition and flavors.