Prep 20 mins
Cook 1 hr
Not for everyone, but good.
- 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
- 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.
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!
I have made this recipe many years ago, or at least a variation. I remember we used to joke when we were younger, 'I'm so hungry I could eat the *** out of a skunk!' Well, years later, I nearly did just that! My variation is such (and this from many trials!): Use kosher salt Allow the meat to stand in the 'brine' (salt and water mixture) for at least 2 hours Drain and rinse well (rubbing the meat under cold water is recommended Bring the same amount of water that it took to soak the meat and add 1/4 cup of brown sugar Bring this to a boil Dump the Skunk into the rapidly boiling water (this will 'sear' the meat and trap the brine flavor into it) Remove from heat and allow to cool slightly (like, 2 minutes) Return to burner and simmer for approximately 30 minutes Drain and be sure to dry the meat well using towels to remove as much water as possible Add one tablespoon of vinegar to the batter recipe mentioned (and yes, beat the hell out of it!) Using 'lard' - as opposed to bear fat (bear fat will give it a 'gamey' taste - use it if ya like that flavor), heat it to 400 degrees. Fry until golden brown and remove immediately Shake the tidbits in a brown paper bag to remove as much grease as you can Place on dry sheet pan in pre-heated 400 degree oven for 3 minutes This item serves well with a sweet and sour sauce or a horseradish ranch-style sauce ENJOY! Note: this same recipe and manner of cooking is great for bear, coon, squirrel and possum as well.