1. Get your space ready: Preheat oven to 350°F and line a baking sheet with parchment paper—trust me, you’ll thank yourself later!
2. Mix the good stuff: In a bowl, mix the shredded rabbit meat, brown rice, carrots, chicken broth, and egg until your dog starts begging from the amazing smell.
3. Shape those treats: Scoop out small portions and shape them into cookie-sized rounds on your prepared baking sheet, then flatten slightly with a fork.
4. Bake to golden perfection: Bake for about 20-25 minutes until the cookies are firm and golden brown—they should sound slightly hollow when tapped.
5. Cool completely: Always let cool completely before giving to your pup—patience pays off with the perfect texture!

Notes:

• Always let cool completely before serving to your dog
• Amber prefers these when they’re completely cooled and slightly crispy
• Perfect for dogs with chicken or beef allergies

Storage Tips:

• Store in fridge for freshness—they’ll keep for a week in an airtight container
• Don’t leave these out – they’ll spoil faster than regular treats
• Toss if you see any mold or notice changes in smell

What Makes This Recipe Special: These cookies use rabbit as a novel protein source that’s incredibly lean and hypoallergenic, combined with digestible brown rice and nutritious vegetables—perfect for dogs with food sensitivities while still being delicious enough that even picky eaters will love them.

Mix It Up (Dog-Safe Variations):

Duck Delight Version: Substitute rabbit with cooked duck for another novel protein option with slightly richer flavor

Veggie Power Version: Add finely chopped steamed green beans or zucchini for extra vitamins and fiber

Senior Support Version: Include bone broth powder instead of liquid broth for extra joint support (perfect for dogs like Amber)