Wash all fruits and vegetables thoroughly. Use fresh ingredients whenever possible, but if one or two items are purchased frozen, make sure there are no added ingredients such as salt or sugar.

As an alternative to cubing raw and boiling, butternut squash may also be baked, mashed and mixed. Do not add butter or salt. If baking the squash, start this process first since it can take up to 90 minutes. Simple baking instructions are available online.

The weight of the squash should be verified after it is cubed, since a significant amount of weight can be lost in the preparation process.

Prepare a one-quart ice bath. Once the squash and potatoes are cooked, the ice will be used to cool them and to stop the cooking process so they retain their texture.

Choose a pot that will hold all the squash and potatoes, add water and bring to a rapid boil. In the meantime, cube squash (remove seeds, stem and skin) and sweet potatoes (do not peel) to an appropriate bite size for your dog.

Add squash and sweet potatoes to the boiling water and lower heat to a simmer. Cook for 10-15 minutes or until fully cooked (soft to the touch). Add ice to stop the cooking process. Drain. Let the squash and potatoes cool to the touch.

In a nonstick skillet, brown the ground venison over medium-high heat, stirring frequently. Add Brussels sprouts and cranberries while venison is still slightly pink.

In a large mixing bowl, combine all ingredients, including the sunflower and Omega oils. Slowly sprinkle in DIY Nutrient Blend until fully incorporated.

Portion into individual serving sizes and store in freezer or refrigerator. Stored in the refrigerator, this recipe will stay fresh for up to 4 days. In the freezer, it can be stored for up to 3 months.