Skunk Skillet Stew

• Two adult skunks, skinned, deboned and shredded, save scent sacs and set aside
• ¼ cup oil
• ¼ cup butter
• 2 cups celery, finely chopped
• ¼ cup parsley, finely chopped
• 2 cloves garlic, finely minced
• 1 bay leaf
• 2 carrots, chopped
• 2 Tbsp flour
• 1 cup beef broth
• 1 cup dry red wine
• 3 Tbsp cognac
• 1 lb red tomatoes, peeled, seeded and chopped
• salt and freshly ground pepper to taste
• juice of half-lemon
• ¼ tsp nutmeg
• 1 cup Madeira wine

• Preheat oven to 350°.
• In large skillet, brown skunk well in oil and butter
• Add carrots and stir until lightly browned.
• Sprinkle with flour.
• Add broth as needed when mixture starts to brown. Stir to dissolve brown particles.
• Add remaining broth, red wine, cognac, tomatoes, salt and pepper.
• Place in oven, cover and bake three hours.
• Strain gravy, pressing as much of cooked vegetable mixture as possible through sieve.
• Bring strained mixture to boil.
• Add lemon juice, nutmeg, Madeira.
• Carefully puncture scent sacs and add fluids to mixture.
• Simmer five minutes.
• Pour sauce over skunk.

This is a smelly dish and not recommended for weak stomach. Cooking it outdoors is recommended due to the odor that takes 3 weeks to leave. You may easily substitute other meat as armadillo, alligator or mongoose meats. Be creative.

Bon appétit!