For a little change of pace, try this:
Bob Church's Chicken Gravy
Here is a great trick that can be used with a ferret with a very queasy stomach, or one just coming off a liquid diet and not wanting to eat solid food. Because most kibbles are about 60% grain, a lot of ferrets will accept bread because it smells like kibble. When I have a ferret that just won't eat much, I dip a *tiny* piece of bread into a gravy made from pureed chicken. The chicken goes in with the bread, which they recognize. Soon, they are licking chicken from my fingers, then sucking it out of the bowl on their own. Then I make the chicken puree "lumpier" until I get them on solid chicken (tuna also works). The only problem with chicken is if you don't puree an entire chicken with its skin and fat, it is too lean to be healthy, so you need to add an outside source of fat so the mixture is roughly 70% chicken, 30% animal fat. Here is my recipe:
1 whole roasting chicken (cut into pieces to fit in the blender; do not remove skin, fat, bones or giblets - small pieces puree better)
1 Tablespoon olive oil
1 Tablespoon Ferretone (or whatever vitamin supplement you use)
1 Cup ferret, mink or high-grade cat kibble
2 Tablespoons fine bran OR whole oats OR Metamucil
1 Tube Nutrical
3 or 4 Eggshells
4 Tablespoons honey
1 Cup fat trimmings (uncooked; I save trimmed fat for just this purpose)
Puree the chicken with the fat, kibble and eggshells; add water until you make a thin gravy. Pour the mix into a pot and cook for 30 minutes, or until it has the consistency of cream or thick gravy. Add the rest of the ingredients and mix well. Now, here's the hard part. Put one cup of chicken gravy into a Ziploc, push out the air, and set aside. Repeat this process until all the gravy has been portioned out, then dump the Ziplocs into a container to store in the freezer. Ha! Not hard at all, especially after all the grinding has been done.
I found this on a site and I'll try to find the link again, so I can post it for ya. It's nutritionally very complete and great for the sick and dying. Hope all of yours are well. I know the bread thing isn't good for them, but we are talking about ferts that are not eating otherwise, so I'm always happy for any little bite I can get down them.
Oh, if you don't have a meat grinder talk to your butchers. Sometimes they are willing to help out and run one through at the end of the day.
LOL, isn't it funny when those that have never been owned by a fert get all confused and think you are actually talking about DUCK soup. It tickles me.
Oh, here's a link with pictures:
http://www.trifl.org/makingravy.shtml
http://www.miamiferret.org/fhc/duck_soup.htm
2006-08-14 02:10:18
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answer #1
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answered by Huh? 6
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Hi Try making pasta sauces i make this 1 quiet a lot you need: Pasta Eggs Tins of tuna Onion Salt and Pepper Jar of tomato puree sauce oilve oil Boil pasta for sauce boil eggs Cut onion and fry in a small amount of oil drain Tuna when eggs are boiled cut in to small pieces add tomato sauce to onions add all other ingredients to the onion and tomato and heat through add salt and pepper if required add pasta to sauce and serve with salad. Recipe details An exciting twist on a classic British dish brought to you by OXO. Serves:4 Preparation time:35 minutes Cooking time:30 minutes Contributor:OXO Ingredients For the pie filling 1 Beef OXO cube 2 medium onions, chopped 500 g family pack ‘extra lean’ minced beef 75 g swede, cut into small cubes 1 large carrot, chopped 1 stick celery, thinly sliced 1 tbsp plain flour 1 tbsp tomato purée 1 tsp dried thyme (or 1 tbsp chopped fresh) 1 tsp dried parsley (or 1 tbsp chopped fresh) Freshly ground black pepper For the topping 1 Vegetable OXO cube 4 large potatoes (approx. 900g) cubed 75 g butter 50 g mature cheddar cheese, grated 2-3 tbsp fresh coarse white breadcrumbs To make the Cottage Pie Fry the minced beef together with the onions in a saucepan until the mince becomes crumbly and turns a rich brown colour and the onions have softened. Add the swede, carrot and celery and cook, stirring, for a further minute or two. Crumble in 1 Beef OXO cube, sprinkle in the flour, and add the tomato purée and herbs. Mix well then blend in 250ml hot water. Season with freshly ground black pepper. Partially cover the saucepan and simmer over a very low heat for 20 minutes, stirring occasionally. The stock will reduce to just the right rich consistency. Meanwhile, boil the potatoes for 15 minutes or until tender. Drain thoroughly and return to the saucepan, add the butter and mash until smooth. Pour the mince into a deep 20cm (8 inch) baking dish and spread the mashed potato evenly all over. Mix together the cheese, 1 crumbled Vegetable OXO cube and the breadcrumbs. Scatter over the potato and bake in a preheated oven at 190C/375F/Gas 5 for about 25 minutes or until the top is crusty and golden brown. If you prefer a Shepherds Pie Replace the onions with 2 sliced leeks, adding at the same time as the vegetables. Omit the water and add a large can of chopped tomatoes. Use minced lamb instead of the beef and replace the Beef OXO cube with a Lamb OXO cube. For a more meaty Shepherd’s Pie, omit the canned chopped tomato and replace with an extra Lamb OXO cube and a total of 300ml (1/2 pt) hot water.
2016-03-27 00:58:24
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answer #2
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answered by Anonymous
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Uh, Ferrets are like cats- any good cat food should work.
Do NOT let your Ferret go into the feeder fish tank at the pet shop! I had one do that and the little furry bastard ate about 10 dollars worth of fish in 30 seconds!
2006-08-13 21:06:45
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answer #3
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answered by Anonymous
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This is the recipe I use: http://www.ferretfacts.com/k1dusoreimof.html
And here's a large list of others: http://www.ferretfacts.com/duck-soup-recipes.html
2006-08-14 06:08:26
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answer #4
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answered by Em 4
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I am currious how you came to the conclusion of duck soup....in the meantime, see how he likes Campbells chicken soup, or beef stew.
2006-08-13 21:36:57
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answer #5
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answered by cbmaclean 4
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mine likes to go after bats flying in the house
the last two I had did not last more then half hour
2006-08-13 21:09:20
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answer #6
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answered by Paul G 5
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