The reason i'm posting this recipe is because it appears in a cookbook called Homegrown in the Ozarks: Mountain Meals and Memories which of all things was a finalist for best book of the year in Missouri in 2007 and i told my co-author Mary-Lane when we complied the book we shouldn't put it in because there are so many wonderful recipes from the Ozark Mountain in the 1930's and 1940's when ladies cooked on woodburning cast iron stoves and it just did not fit and it's been the most read and commented on of all 140 recipe listings.
A Skunk Recipe That Serves (2)
1 baking potato
Here are the Directions: (It is IMPORTANT you follow these EXACTLY. Or your dinner Guest may not stay for desert.)
1. Skin and clean the skunk. Carefully, remove the scent glands. Cover with saltwater. Chill overnight. Change the water and parboil for 15 minutes.
2. Preheat the oven to 350°. Slit a cross in the top of the potato and place the slit-side up on a wire rack in the oven. Bake 1 hour.
3. Drain the skunk water. Discard the meat. Eat the potato.