2002 - Volume #26, Issue #1, Page #31
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Baked Skunk
Skin the skunk carefully, making sure to remove the scent sac under the tail. After skunk is cut up and quartered, soak the meat in salty water overnight.Put the meat in a pan and sprinkle paprika, sage, salt and pepper along with some onions. Bake in a medium oven until tender. Invite any politicians you know well enough.
From a local Canadian cookbook, "Incredible Edibles of Yesteryear"
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