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Roasted Skunk
Sent in by Dave Johnson.
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~ one skunk, cleaned and glands removed
~ salt
~ 1 cup chicken broth or
~ 1 chicken bouillon cube and 1 cup water
~ 2 carrots, sliced
~ 1 tsp onion juice
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Parboil whole skunk in salted water for 15 minutes. Remove and dump water.
Add fresh water to pan. Add the skunk.
Bring to a boil, reduce heat and simmer until tender, about 1 hour. Don’t cook too long as you don’t want it to start falling apart.
Transfer skunk to a roasting pan. Pour on the broth and onion juice. Add the carrots.
Bake uncovered about 2 hours at 375 degrees.
Serve and enjoy.
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