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Author Topic: FRENCH FRIED SKUNK  (Read 1643 times)
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« on: December 19, 2004, 08:41:37 AM »

Just ran across this uuummmmmmm....... interesting recipe. Haven't tried it myself, and don't intend to in the near future, but here it is, anyway. ENJOY!   :S


2 skunks, skinned and cleaned
1 Tbsp. salt
Water to cover
2 cups of bear fat or lard
2 egg yolks, beaten
3 cups milk or cream
1 1/2 cups flour
1/2 Tbsp. 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 pieces of meat and let drain. Make a batter by mixing together the egg yolks, milk, flour, salt and baking powder. Mix well
until the batter is about like cake batter. Heat the bear fat or lard in a deep pan. Dip the pieces of skunk in the batter and then fry them in the deep fryer until golden brown. Drain and serve with clothes pins (for your nose).


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"There is certainly something in fishing that tends to produce a gentleness of Spirit, a pure serenity of mind." - Washington Irving

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« Reply #1 on: December 19, 2004, 01:11:46 PM »

Quote from: "BirdsNest"
Drain and serve with clothes pins (for your nose).

Thanks, but think I'll pass on that one :wink: http://www.smileycentral.com/?partner=ZSzeb008_VSXXXXXX46US' target='_blank'>http://smileys.smileycentral.com/cat/16/16_3_159.gif' alt='Skunk' border=0>


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« Reply #2 on: August 28, 2006, 05:51:38 PM »

You made me curious about this.....found some more:


1 fat skunk
2 lbs. salt
1 flat board
4 nails

Carefully clean and prepare fat skunk. Soak in salt water for 3 days. Select a flat board of green oak, less than 1 inch thick. Carefully stretch skunk on board and nail down legs. Place skunk on board in preheated oven at 375 degrees for 1 1/2 hours. After cooking time is up, take skunk and board out of oven. Carefully take nails out of board. Cautiously take the skunk off the board and then eat the board.



2 skunks, dressed
1 1/2 c. beer
2 c. oil
1 tbsp. salt
1 1/2 c. flour
1 tsp. salt

Cut skunk into serving-size pieces; place in pot with salt; add water to cover. Boil for 35 minutes, then skim off the residue that rises to the top. Drain.

Prepare a batter by mixing flour, beer and salt. Dip meat in batter and deep fry until golden brown.

CAUTION: Be certain that the scent glands are removed!

Great with Dandelion Salad.



1 skunk, scent bag removed
2 sliced carrots
1 c. clear soup
1 tsp. onion juice

Dissolve 1 bouillon cube in 1 cup hot water. Skin, clean, and remove scent bag from skunk. Parboil in salted water 15 minutes. Drain off water. Then place meat in fresh water and steam until tender, about 1 hour. Transfer to roasting pan and put in oven at 375 degrees. Add 1 cup of clear soup, 2 sliced carrots and 1 teaspoon of onion juice and cook uncovered for 2 hours.



Baked skunk is delicious and these little animals with the black stripes down their backs are useful after all. In order to have baked skunk for Sunday dinner you must first obtain the skunk. This isn't easy. The method recommended by many Northern trappers is the oldtime box trap. You can make one of these traps to take to your summer cabin and have meat nd protection at the same time.

Once you get the skunk in the box trap, the really delicate work beings. Attach a long pole to the box trap and take the skunk carefully to the nearest water hole and drown him. This method is very humane and you can wash the skunk at the same time.

After the skunk is drowned skim him carefully and make sure you remove the scent sack under the tail as it might taint the meat. After the skunk is cut up and quartered you put the meat in a pan and sprinkle paprika, sage, salt and pepper along with some onion and you can bake the skunk meat until tender.

Invite your mother-in-law and you no doubt know some politicians intimately who you would invite for dinner?

Good Luck!
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