How To Cook Skunk

I thought that might get your attention. 

I've taken this recipe exactly from Wild Game Cook Book, created by as a fund raiser for the La Broquerie Riviera Seine River Wild Life Association founded in 1973. 

I can't find the year the book was printed and the contributors of the recipes aren't named. I might not be cooking the recipe in the near future but you never know when a camper might get lost in the woods or the producers of the wilderness survival show Naked and Afraid are looking for a new twist.

For now I am just sharing one page in the hopes that you

enjoy it as much as I do. But I also have another ulterior motive. It is to announce to the world that I have found my 

a second passion, (writing) and the excitement of discovering something new about yourself at this age, has been electrifying!

How To Cook A Skunk  (page 53)

And I quote:

Don't laugh! During the depression in the 1930's, rugged individualists who were too proud to accept welfare ate everything they could shoot or trap. They discovered, like their forefathers had done before them, that skunk meat was white, tender and tasty. It was also a favorite delicacy of the Indians. So don't knock it until you've tried it.

Roast Skunk

                                 1 c. clear soup (bouillon cube)

                                 2 sliced carrots

                                 1 tsp. onion juice

Dissolve 1 bouillon cube in 1 c. hot water. Skin, clean and remove the insides. Remove the scent glands. Parboil in salted water for 15 mins. Drain off the water. Then place the meat in fresh water and steam until tender, about 1 hr. Transfer to roasting pan and put in oven at 375 degrees. Add 1 c. clear soup (bouillon cube), 2 sliced carrots and 1 tsp. of onion juice and cook uncovered for 2 hrs.

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Hmm? I'm not sure exactly where the scent glands might be; though I have a fair idea.

Bon Appetite, My brave hunters and have fun until we meet again.