Eating skunk

Anyone on here ever eat a skunk?
In the old days my great granny would boil one and make salve out of the grease. They used it like vics vapor rub.Back before bronchitis was in vented . It was the croop back then !

We had pot luck at the office so browned one cut up in to small portions and then steamed it till tender. Put a title above it that said, "Kent's Exotic."

Plate was empty at the end. All that ate said it was good/OK. Some just wouldn't leave it alone and kept badgering to know what it was and then got mad when I told them.

Wasn't my first rodeo but takes a lot of preparation to get all the fat off. I would say as good as ground hog or coon. Try most things once then you will know.

Most meat is how it is taken care of and then how it is prepared will determine the quality of the meal. Don't let you thoughts control your taste buds.

TrapperKent

That reminds me of the time I made spaghetti sauce with a couple cans of Alpo and fed it to a bunch of unruly drinkers.
One guy even went back and cleaned out the pot.

Should have seen the rodeo when I came out of the kitchen holding up the empty cans,lol.

Ah, No Thanks!

Must be a Tennessee thing!!! Around here they might talk about a guy that eats skunk. Lol

Yep... back in the day when I was a youngun, I would always get the croop in August. I think I was born with some type of respitory problems.

Garry-

At first glance, I said, "wow, that's crazy" but if you think about it a bit more, and say you had an example that had absolutely no stink around it, what does pepe eat...? Grubs, other bugs, and such. Not much different than free-range chickens except I don't think pepe eats veggies and epe has a couple of stink bags. So, like a lot of meat that we are socially freaked out about, maybe not too bad after all. Would I eat a skunk before I ate a mink, I don't know, but if I hadn't ate in 10 days, both would be on the list before I ate live raw slimy bugs or nearly hatched birds, and other nasty looking stuff...

I would guess he rendered down the fat off of the back it’s thick in the fall and paper thin by springtime in tough years. That will settle out to oil on top and grease on the bottom if pure it will not get rancid even at room temps it’s slow to freeze and makes a good paste lure base. Just don’t get much out of a batch when you make oil I use all I get working on a batch of skunk oil/grease this year I have several gallon of that and badger oil I make to settle out and pour off.