French fried skunk
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | skunks, skinned and cleaned | |
| 1 | tablespoon | salt |
| 1 | water to cover | |
| 2 | cups | bear fat or lard |
| 2 | egg yolks, beaten | |
| 3 | cups | milk or cream |
| 1½ | cup | flour |
| ½ | teaspoon | salt |
| 2 | tablespoons | baking powder |
Directions
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 minues. Remove all the scum that rises to the surface. Make a batter by mixing together the egg yolks, milk, flour, salt and baking ppowder. 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.
Yum, yum.
Source: "Indian Cookin'", compiled by Herb Walker, 1977 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000