how to cook skunk

The Old Foodie

A food history story and recipe every weekday of the year.

Wednesday, April 10, 2013

How to Cook a Skunk.


A friend who is half Chippewa/Ojibway says that his grandmother claimed to have cooked and eaten skunk. He does remember her cooking porcupine, which he said was a pretty good, rather sweet tasting meat.

Brillat-Savarin lived in Boston & NY for three years in the mid-1790’s, a refugee from the Revolution, and left some remembrances of rural American cuisine (I recall something on hunting and cooking the wild turkey). Wonder if skunk was on the menu.

You never know when this will come in handy 🙂

I’ve always read skunk and raccoon should be parboiled before roasting. I wonder how ‘ripe’ the meat would be after hanging for a few days or if it would remove the gaminess.

Thanks, all, for your comments. there are no skunks in Australia, so I probably wont ever get the chance to try it (I think I am a little relieved!) I doubt there is a woodland critter that hasnt been eaten at some time or other. I will see what else I can find out about skunk-eating.

Have you ever seen Camp Cookery by Horace Kephart? I have my grandfathers well worn and noted edition. Kephart has many recipes for unusual game. I sort’ve get the feeling the guy would skin and eat most anything that moved and could be shot or trapped. The book included everything you need to know about supplying a camping trip, setting up kitchen, how to dress and preserve game pluse recipes.

I don’t know if I’ve ever sent you the link before but here goes:

Camp Cookery is available at

The first problem with cooking skunk is of course how to kill it without setting off the odiferous defense mechanism.

Hi Les and Shay for the links. I dont really fancy skunk even if it is de-odorised!

I just picked up a skunk killed in the road for the exact purpose of eating it. It is very plump and probably has lots of meat. I was apprehensive at first purely because it looked intimidating, but sucked it up and grabbed it, put it in my bucket which I had luckily just picked up while walking through the woods because I thought the bucket was neat (really rustic looking and nice for flowers). So I definitely lucked out there! Anyway, I’m skinning and cooking it tomorrow. Didn’t even know if it was okay to eat skunk meat but I see that since other people have I will try it.

The Old Foodie A food history story and recipe every weekday of the year. Wednesday, April 10, 2013 How to Cook a Skunk. 11 comments: A friend who is half Chippewa/Ojibway says that



  • 50 minutes to make
  • Serves 46

I am proud to say I HAVE NOT MADE THIS ONE. but know 2 people who have . Glad I was not there at the time. I would have had to try it. hahahahahahaha

  • weird
  • recipes
  • salty
  • stovetop

Schedule your weekly meals and get auto-generated shopping lists.

  • 2 Skunks, skinned and cleaned shopping list
  • 1 T saltshopping list
  • water to cover shopping list
  • 2 c Bear fat or lardshopping list
  • 2 egg yolks, beaten shopping list
  • 3 c milk or cream shopping list
  • 1 1/2 c flourshopping list
  • 1/2 ts saltshopping list
  • 2 tb baking powdershopping list
How to make it
  • 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 minutes. Remove all the scum that rises to the surface. Make a batter by mixing together the egg yolks, milk, flour, salt and baking powder. Mix real good [I didn’t write this, folks] 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.
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Reviews & Comments 12

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I can not help buit give this one a five forks rating. Only because I actually know of people who have eaten Skunk and loved it and because you had the Kahonas to post it. Given the thought and the idea, I would have myself. What I am seeing here is a “GMTA” moment. Yes, great minds think alike. Thank you for posting such a recipe as to make others think, “Uh. “!

This is kind of funny because I just tried possum last week, and after I got over my stomach roiling at the thought, it wasn’t that bad. It was very much like pork but finer grained, but it was a bit greasier than I like. It’s the thought that makes eating it difficult. I think my family could probably eat skunk, but it wouldn’t be our first choice. We’d rather the skunks were eating the grubs out of our garden so we could have salad!

Griz, you’re going to have to have liposuction to make this recipe.

People eat almost anything. from fried trantulas. to ants. i guess it all about taste. hahahahahaha

when i was in survival school I ate some things that would turn your stomach. but I am still here. it like the criocile dundee guy eating the eguana. when asked if it taste good he says. NAW NEEDS GARLIC. LOL. LOl

I am proud to say I HAVE NOT MADE THIS ONE…….but know 2 people who have ……..Glad I was not there at the time….I would have had to try it……hahahahahahaha