Ik maak altijd een onderscheid tussen eetbare en niet-eetbare dieren. Altijd gedacht dat Fretten tot de laatste categorie behoorden tot ik onderstaand recept tegenkwam:
Medallions of Ferret St. Jamison's
Ingredients:
450 g (1 lb.) ferret haunches cut in strips or medallions
fresh-ground black pepper
25 g (1 oz. or two tablespoons) butter
225 g (8 oz.) carrots julienned
1 large onion, chopped
100 g (4 oz.) mushrooms, sliced
45 ml (3 Tablespoons) Irish whiskey (or to taste)
150 ml (5 fl. oz. or about 5/8 cup) sour cream
chopped fresh parsley to garnish
Directions:
Liberally sprinkle the ferret with black pepper. Melt the butter in a large frying pan. Add the pork and carrots; stir-fry for 5 minutes. Add the onions and mushrooms and cook until soft. Stir in the whiskey and sour cream; heat through but DO NOT BOIL. Garnish with parsley and serve.
Serves 4
Eet smakelijk!!
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![[img width=640 height=480 cacheid=001289bc00069311ef64fc151a01efe6a0]http://img.photobucket.com/albums/v444/abbylief/mijn%20fretjes/quincyendarrow1011.jpg[/img]](/images/cache/001289bc00069311ef64fc151a01efe6a0 "Bron: http://img.photobucket.com/albums/v444/abbylief/mijn%20fretjes/quincyendarrow1011.jpg")
![[img width=640 height=480 cacheid=001289bc000692f39572a9741a01efe6a0]http://img.photobucket.com/albums/v444/abbylief/mijn%20fretjes/DSCN0007-2.jpg[/img]](/images/cache/001289bc000692f39572a9741a01efe6a0 "Bron: http://img.photobucket.com/albums/v444/abbylief/mijn%20fretjes/DSCN0007-2.jpg")
