Projo Offbeat Blog

The guy from Cape Cod who claims to enjoy roadkill skunk liver might find a few people willing to join him at the dinner table after all.

Due to a twisted fasicnation with the topic in my corner of the newsroom, I poked around for skunk recipes on the Internet, and I wasn't disappointed. Grossed out, but not disappointed. Of course, the gross factor is what explains our fascination.

French fried skunk and roast skunk are apparently popular dishes to serve to certain family members.

Here's a comment from one "cook" who claims to have dished up the French fried skunk: "I served this to my in laws last weekend. I did, however, make a couple of minor changes to the recipe. I did not wash the skunk or remove the scent glands, as I wanted it to be very fragrant. The "scum that rises to the surface" in step 6 was reserved and ladeled over their portions as gravy. I had to make this outside, so it was served cold, but they didn't seem to mind. I served it with a side of compost. I think they liked it, they smiled and said yummy. Thanks for the recipe!"

Another recipe reader noted, "This same recipe and manner of cooking is great for bear, coon, squirrel and possum as well."

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