I've made three different recipes so far, all with a mix of Hare Today products and store-bought boneless meat. I'm wondering now if I should start adding supplements. Taurine? Fish oil? Egg yolks? Also, has anyone tried the small-chunk rabbit from Hare Today? It's the only product I've seen anywhere that includes secreting organs other than liver. It's expensive but I can still dilute it with store-bought since the bone content is high. Products Used: boneless chicken thighs and chicken liver HT ground whole chicken (68% 27% 5%) HT ground chicken organs (67% 0% 33%) HT chicken necks (41% 59% 0%) I meant to post this over a month ago, but wow does life get in the way!