1. Preheat your oven to 350°F and line a baking sheet with parchment paper—trust me on using parchment, or you’ll be scraping stuck patties while your pup whines.
2. Mash blueberries in a small bowl first, then combine ground venison, mashed blueberries, pumpkin puree, rolled oats, and egg in a large mixing bowl. Mix gently with your hands until just combined—overmixing makes tough patties.
3. Form mixture into palm-sized patties about 3 inches across and 1/2 inch thick. Place on prepared baking sheet with space between each patty.
4. Brush each patty with melted coconut oil for that beautiful golden finish that drives dogs wild.
5. Bake for 20-25 minutes, checking at 18 minutes to avoid overcooking. They’re done when firm to touch and gorgeously golden.
6. Let cool completely before serving—about 15 minutes if your pup can wait that long. Always let cool completely to prevent burned mouths.

Notes

• Always let cool completely before serving to prevent burns
• Amber prefers these at room temperature rather than straight from the fridge
• Don’t leave out for more than 2 hours at room temperature due to meat content

Storage Tips

• Store covered in refrigerator for 4-5 days maximum
• Freeze for up to 3 months for longer storage
• Toss if you see any mold or smell anything off

What Makes This Recipe Special

These patties combine novel venison protein that’s perfect for dogs with food sensitivities, antioxidant-rich blueberries for immune support, and gentle fiber from pumpkin and oats. It’s restaurant-quality nutrition that’s way more beneficial than store-bought treats, and you know exactly what premium ingredients are going into your dog’s body.

Mix It Up (Dog-Safe Variations)

Senior Dog Special: Add a pinch of turmeric for anti-inflammatory benefits (perfect for Amber’s 8-year-old joints)

Training Bites: Form into small 1-inch pieces and bake for 15 minutes for perfect training rewards

Summer Coolers: Freeze after cooling for refreshing hot-weather treats that help dogs stay cool