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ROAST SKUNK 
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.

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