Cotswold Raw Venison and Rabbit

£4.25
Type: Raw Food
Size

Wild 80/20 | Raw Venison & Rabbit Dog Food | Cotswold RAW

Our Wild Range contains game and the most species appropriate proteins for your dogs. It is ideal for dogs which may have an intolerance to farmed protein sources.

Our 80/20 range for active working dogs is specially prepared to meet the nutritional requirements of an active working dog on a raw dog food diet. With 80% raw meat and bone and 20% fresh vegetables and natural herbal supplements.

Our Cotswold RAW complete meals are made here in the Cotswolds from quality British meat and seasonal vegetables. Our food contains nothing but the finest, freshest, human grade ingredients, absolutely nothing is added that is not listed on the label.

We have worked closely with our veterinary and nutritional consultant, Nick Thompson, BSc (Vet Sci) Hons, BVM&S, VetMFHom, MRCVS, in the development of our recipes. Nick is a practising vet and founder of the Raw Feeding Veterinary Society

Ingredients

Our 80/20 complete Wild Range with Rabbit & Venison is formulated for active working dogs and consists of 80% raw meat and bone, 20% seasonal vegetables and natural herbal supplements.

Wild Venison (25%), British Turkey, Wild Rabbit (15%), beef heart, beef liver, beef kidney, free range eggs, seasonal vegetables (carrots, cauliflower, cabbage, green beans), milled flaxseed, wheatgerm, kelp, milk thistle, dandelion, alfalfa, spirulina, nettle leaf, turmeric and thyme.

 Analytical Constituents

Protein 15.8%, Fat 9.33%, Ash (inorganic matter) 2.5%, Fibre 0.4%, Moisture 70.7%

Energy content 1702 kcal/kg

Ca: P ratio 1.44

Feeding guide

Adult dogs should be fed, as a guide, 2-3% of their bodyweight per day. Click here for detailed feeding guidelines.
Being a fresh product once defrosted, keep for 48-72hours in a refrigerator. This meal should be fed raw. Thoroughly defrost food before serving. 
Always remember good hygiene practices, handle as you would any other raw meat. Wash hands and utensils after handling.