Copyright © 2015 The FOURnet Information Network. All rights reserved.

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

Dissolve 1 chicken bouillon cube in 1 cup of 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 375F. Add 1 cup of clear soup broth, 2 sliced carrots and 1 teaspoon of onion juice. Cook, uncovered, for 2 hours.

Share: Add review or comment

Have your own version of this recipe? Share it here

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood