Recipe by Iowahorse
Not for everyone, but good.
Top Review by IAteMyGluestick
I served this to my in laws last weekend. I did, however, make a couple of minor changes to the recipe. I did not wash the skunk or remove the scent glands, as I wanted it to be very fragrant. The "scum that rises to the surface" in step 6 was reserved and ladeled over their portions as gravy. I had to make this outside, so it was served cold, but they didn't seem to mind. I served it with a side of compost. I think they liked it, they smiled and said yummy. Thanks for the recipe!
- 2 skunks, skinned and cleaned
- 1 tablespoon salt
- water, to cover
- 2 cups bear fat or 2 cups lard
- 2 egg yolks, beaten
- 3 cups milk or 3 cups cream
- 1 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 2 tablespoons baking powder
Directions See How It's Made
- Clean and wash the skunks, making sure that the scent glands are removed.
- Cut up into small serving pieces.
- Put a soup kettle on the stove and add the meat.
- Cover with cold water and bring to a boil over high heat.
- Lower the heat and boil until the meat is tender, about 40 minutes.
- Remove all the scum that rises to the surface.
- Make a batter by mixing together the egg yolks, milk, flour, salt and baking powder.
- Mix real good until the batter is about like cake batter.
- Heat the bear fat or lard in a deep fryer to about 360 degrees.
- Dip the pieces of skunk in the batter and then fry them in the deep fryer until golden brown.
- Drain well and serve.