Cat food gravy recipe

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Cat food gravy recipe
Cat food gravy recipe

Best recipe review

Poor Jerry is no more


Makes me sad reading this now. Jerry has long passed on, but he did love licking his cat gravy - bless him, wherever he is now.

Tom and Jerry (left) - this was taken in 2005 when he had all of his teeth. I put up a picture of our dear cats, rather than the cat food as it does not look very appetising once it's pureed!
Servings:Servings: 40 - Makes a few litres of cat gravy - excess freezes well
Calories per serving:54
Ready in:2 hours 25 minutes
Prep. time:15 minutes
Cook time:2 hours 10 minutes
Recipe author:Chef
First published:13th November 2013

The reason I have made this is because Jerry, one of our Sealpoint Siamese cats has only one tooth as a result of hereditary gingivitis. This means he tends to gobble all of his food and swallows it whole and then regurgitates it. Just for him we blend cat biscuits into a powder, which he is able to keep down. I want to enhance this 'biscuit dust' with a gravy made up of all the things that we know he loves.

Please note: This is only as a treat for 'now-and-then' and certainly should not be fed to cats or kittens all the time as they require a balanced diet, which this recipe is not.

Because of the baked beans, it probably contains too much sugar as well.

This recipe is here an aide-mémoire form my benefit so I can replicate this recipe exactly, as it was such a success (as far as the cats were concerned!)


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Trim the ribs of any excess fat.
  2. Using the pressure cooker as a saucepan, heat it up, add the olive oil and a pinch of ground black pepper.
  3. Brown the ribs for 5 minutes, turning them often.
  4. Remove the ribs and set to one side.
  5. Add the butter, yes, I know! It is a treat. Saute the butter for a minute or so, don't allow it to burn.
  6. Add the stock, the ribs and the remaining ingredients and stir well.
  7. Place the lid on the pressure cooker, bring to 15 psi or high and cook for 2 hours.
  8. Allow the pressure to reduce by the natural release method.
  9. Separate the meat from the bones and add back to the gravy.
  10. Remove and discard any bones, the rosemary sprig and the bay leaf.
  11. Carefully check for any softer bones that may have disintegrated during the cooking process.
  12. Allow to cool completely and skim and discard any fat. There was no surface fat when I cooked this though.
  13. Add to a food processor and blend to a rough puree

Serving suggestions

Store in the fridge or freeze in batches for later use.


This could be cooked in a slow-cooker on low for about 6 hours. Brown the ribs in a separate pan if you do this.

Chef's notes

I had originally intended to use pork shank but late on a sunday, our butchers had none left.

See also

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