1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper—trust me on this one.
2. In a large bowl, mix the rabbit meat, carrots, peas, pumpkin puree, and egg until your dog starts begging from the smell alone.
3. Gradually add flour, stirring until you get a dough that holds together nicely (about 2-3 minutes of mixing).
4. Roll out on a floured surface to 1/4-inch thickness and cut into shapes that make you happy.
5. Place on your prepared baking sheet and bake for 25-30 minutes until golden brown and firm.
6. Let cool completely before serving (if your pup can wait that long).

Notes:

• Always let cool completely—hot treats can burn your dog’s mouth
• Amber prefers these slightly soft, but you can bake longer for extra crunch
• These freeze beautifully for make-ahead batches

Storage Tips:

• Store in fridge for up to one week for freshness
• Freeze for up to 3 months in airtight containers
• Don’t leave these out—they’ll spoil without preservatives

What Makes This Recipe Special:

Rabbit provides lean, hypoallergenic protein that’s perfect for dogs with sensitive stomachs, while the vegetables add natural fiber and vitamins. Way better than store-bought treats because you control every ingredient.

Mix It Up (Dog-Safe Variations):

Senior Dog Special: Add 1 tablespoon coconut oil for joint support (perfect for 8-year-old pups like Amber)

Summer Cooling Treats: Freeze these biscuits for hot weather relief

Extra Veggie Version: Add finely chopped green beans for additional fiber and crunch