Cooking Heart????

squeaky

There's a [post=917801]stuffed heart recipe[/post] in our collection.

Edit: It's for people! Silly me!!

se999

Hi,

There was a thread here on Old Style with human recipes

http://forums.moneysavingexpert.com/showthread.html?t=82541&highlight=heart

But for doggy recipes for a young puppy, I'd give the previous owners a ring, you want to cook it the same way, as sometimes a change of food can upset their stomaches. Also not sure what size you'd need to cut it up into or mince it, it depends on the size and age of the puppy.

Curry_Queen

Not sure a puppy would fancy that recipe squeaky :rotfl:


I would just boil it up in a little water, nothing added, but it might be better to call the previous owners to check how they did it so you know he'll eat it! The stress of moving home may well put him off his food for a day or so anyway so if you can make it just how he's used to haivng it then it will help

Simba_25

pmsl!

thanks guys, i gave him a call and it was just boiled. but ive since been advised by the pet shop not to give him it as he is still too young and he will be getting too much protein as the previous owner was also giving him adult food!

thanks anyhow tho xx

Jay-Jay_4

Simba_25 wrote:

pmsl!

thanks guys, i gave him a call and it was just boiled. but ive since been advised by the pet shop not to give him it as he is still too young and he will be getting too much protein as the previous owner was also giving him adult food!

thanks anyhow tho xx

My Mum and Dad feed their dogs on fresh meat though they're adults. They roast heart in the oven, fry beef mince until it's half cooked and microwave liver or feed it raw.

They also have cooked veg, pasta and rice along with normal dog biscuits.

Bear in mind that your local pet shop will want you to buy food from them so although your pup may be too young for the heart, 'proper' food is better for him than tinned or processed stuff.

se999

Hi,

Found the PDSA website, thought they may have ideas on dog and puppy care, here's the link to the main dog/puppy page.

http://www.pdsa.org.uk/pages/page03_1.cfm

It advises tinned puppy food, and also says how many meals a day they need at what ages.

Also advises doggy toothbrushing routine from day one!! Keeps their teeth healthy, and less likely to get doggy bad breath from bad teeth when older. Nicer for you and your pet.

Debt_Free_Chick

Dogs, including puppies, will eat raw meat and suffer no ill-effects. In fact, as carnivores, they "naturally" eat raw. My pup (7 months old) eats raw chicken carcasses as the basis of his diet.

You can feed the heart to the pup, raw and roughly chopped. But if you do this, do so in place of his normal meal and not in addition to it.

Incidentally, feeding meaty bones such as chicken carcasses, is nature's way of keeping the dog's teeth clean. All that chewing means the bones act as a kind of toothbrush!

At the end of the day, you either have to rely on commercial dog food, either dry (kibble) or tinned ... or do your own research on raw food diets. However, a dog fed on commercial food could be given the occasional raw food treat, in place of its normal meal. Dogs will also eat raw eggs and raw fish. Some will eat pureed raw vegetables although it's not a nutritional "must have" in a dog's diet.

HTH

jennybb

I have just bought some because it was cheap, but have never used it before. Does anyone have any tasty suggestions? Should it be slow cooked or quick?

I'm being too lazy to scour through my mountain of cookbooks!

Thanks

recovering_spendaholic

We used to have this when money was tight when I was a little girl. I remember my Dad soaking it in milk for a few hours to make it less bitter and then taking all the tubes and things out of the top and stuffing it with sage and onion stuffing. He then smeared it with butter, seasoned it, wrapped it in foil and roasted it slowly for a couple of hours. I remember it used to be like really tender beef, and we had it with yorkshire pudding, mushy peas, roast potatoes and carrot and swede mash and gravy. We often used to have lambs hearts too - again soaked first and then stuffed but cooked in stock with sliced onions in. When they were braised he used to thicken the stock to make gravy and we had them with mash.

jennybb

Thanks Jane

I'll give soaking it a go - it's already been de-tubed (ventricles, I think :eek: !!) and chopped, but I think the slow cooker is the way to go.

Jenny