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Otago boasts a diverse landscape, from ancient mountain ranges to the valleys of the Southern Alps. Inspired by this diverse region, this recipe features local free-range, grass-fed beef, venison, and lamb, along with wild-caught whiting and blue cod from New Zealand’s subantarctic waters. It’s sure to delight dogs as a side dish or as a main course.

INGREDIENTS
Beef, Venison, Lamb, Whole Blue Cod, Hod, Beef Kidney, Lamb Gizzard, Beef Heart, Deer Lung, New Zealand Green-lipped Mussel, Deer Gizzard, Lamb Lung, Lamb Liver, Beef Liver, Deer Kidney, Lamb Kidney, Lecithin, Lamb Bones, Beef Bones, Deer Bones, Inulin (from Chicory Root), Dried Kelp, Dried Apple Pomace, Minerals (Dipotassium Phosphate, Magnesium Sulfate, Amino Acid Zinc Complex, Amino Acid Iron Complex, Amino Acid Copper Complex, Amino Acid Manganese Complex, Selenium Yeast), Salt, Parsley, Preservatives (Citric Acid, Mixed Vitamin E), Vitamins (Vitamin E Supplement, Thiamine Mononitrate, Riboflavin, Vitamin B6, Vitamin D3 Supplement, Folic Acid)