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Added November 04, 2003 | Recipe #75396
Showing 1-5 of 5
on October 13, 2006
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 17, 2005
on August 03, 2004
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.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #360698
on September 15, 2008
on October 27, 2006
it was so delicious,my family went goo-goo over this and suggests i better make it again soon,they said it really tastes like chicken:o)oh, and just from past experience,the younger the skunk the more juicier and tender!!!!!enjoy,and thnk-you so much for this 5 star recipe:o) mountaingerlpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (352 g)
Servings Per Recipe: 3
The following items or measurements are not included: