Weasel Wednesday!

A Weasel, obviously. (Mustela nivalis)
A Weasel, obviously.
(Mustela nivalis)

As predicted by our own Jessie Blunt, it’s been another bumper weasel season here in Soddenham and thoughts are now turning to what scrumptious delights will grace our tables as winter draws in!

Jessie, in his role as village weasel steward, has been gathering a range of recipes for inclusion on this blog! In conjunction with local restaurateur Ellis Clacker and her new collaborator, chef Miguel Sanchez Da Sousa, we have selected the best of our traditional dishes and created some new twists on our local delicacy.

Each day this week we will be presenting a new recipe. For today, why don’t you try Sautéed Weasel!


Please note that the weasel has long been a part of the Soddenham seasonal diet, along with elvers and hedgehogs. We do not farm these creatures, but rely on the ancient country practices of appropriate nurturing and careful husbandry. All animals are captured and dispatched as humanely as possible, with careful regard to annual population levels and long-term weather forecasting. There have been several attempts by uninformed ‘city folk’ or ‘do-gooders’ to disrupt and prevent the weasel harvest in recent years, all of which have been either unsuccessful or have put the animals at risk.

Sodd’hamites take their weaseling very seriously and will defend this ancient practice with equal intensity. Any potential demonstrators or saboteurs should remember what happened in 1991. Please be warned.


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