Saturday, January 5, 2013

Real Men Don't Eat Bambi

Deer (Photo credit: marttj)

I've been quite upset this week because a group of hunters from the Haudenosaunee Confederacy, (Mohawk, Oneida, Onondaga, Cayuga, Seneca) are conducting a deer kill in the Short Hills Provincial Park.


It is their right by treaty.  They will be hunting with bows and arrows for 2 hours a day this week-end and next. There is no need for a cull, it is just that they intend to use the meat for ceremonial purposes.


I've been on a rant about the fact that there is a children's camp in use in the park and many family farms sit on its edge.  (True and true.)


But the main reason I'm upset is that I spend so much time in the Short Hills I feel as if I am on a first name basis with each one of those deer.


Today I was out walking Flynn with a friend and her dog.  I was going on about how gentle and timid deer are when it suddenly came to me that there are other animals in the park that would do just as well for a ceremonial feast.


And not cause such an uproar in the community.


I came home and googled a number of recipe sites.


Voici!  Here is a dish fit for a warrior!








French Fried Skunk

By Iowahorse on November 04, 2003

5 Reviews

  • Prep Time: 20 mins
  • Total Time: 1 hrs 20 mins
  • Servings: 3-4

About This Recipe

"Not for everyone, but good."


    • 2 skunks, skinned and cleaned
    • 1 tablespoon salt
    • water, to cover
    • 2 cups bear fat or 2 cups lard
    • 2 egg yolks, beaten
    • 3 cups milk or 3 cups cream
    • 1 1/2 cups flour
    • 1/2 teaspoon salt
    • 2 tablespoons baking powder


  1. Clean and wash the skunks, making sure that the scent glands are removed.
  2. Cut up into small serving pieces.
  3. Put a soup kettle on the stove and add the meat.
  4. Cover with cold water and bring to a boil over high heat.
  5. Lower the heat and boil until the meat is tender, about 40 minutes.
  6. Remove all the scum that rises to the surface.
  7. Make a batter by mixing together the egg yolks, milk, flour, salt and baking powder.
  8. Mix real good until the batter is about like cake batter.
  9. Heat the bear fat or lard in a deep fryer to about 360 degrees.
  10. Dip the pieces of skunk in the batter and then fry them in the deep fryer until golden brown.
  11. Drain well and serve.


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Introverted Art said...

Skunk recipes?! I wonder how fragrant it is ;-)

Debra She Who Seeks said...

NOOOOOOOOO! Not Pépé Le Pew! You heartless monster, Francie.

The Episcopagan said...

Bwa ha ha!

Jane said...

Lol!! Sounds positively delectable... hahaha!! I actually have a retro cookbook that was put out by the Canadian government in the 60's for the people who lived in our far north. It's full of these kind of recipes for squirrel, beaver etc.

Plowing Through Life (Martha) said... Debra's comment!

Poor Pépé... Well, at least Penelope Pussycat, that black cat that he runs after, will be free of him.

Magaly Guerrero said...

That's not a skunk, but my Aunt Gertrude wearing her favorite hat! Get her out of the pot, quick!!!

On a more serious note, I know certain Witch who keep on making noise to startled deer during hunting season, and maybe walking up and down certain road to keep the deer from crossing (around here they can only hunt on one side of a field).

I eat meat, but I've too much hunting done for sport; it pieces me off.

Magaly Guerrero said...

it pisses me off, too lol

Doug Jamieson said...

Absolutely in your corner on this, Francie.

Incidentally, I have always found that bear fat improves most recipes.

The Episcopagan said...

Oh me too, Doug. Absolutely.

Victoria said...

Aw so sad..poor deer..and those sweet little skunks..they are so beautiful..poor things!wow.. they are not even safe from the dinner table?!

Pandorah's Box said...

I am just as appalled as you are, and I have never met the deer!!

Hahaha to the skunk recipe! Although I feel bad for the skunk too!

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