Deep Fried Skunk w/ Dandelion Salad |
| Name: |
Robert Hillis |
| Base: |
Redstone Arsenal, Alabama |
| Recipe: |
2 Skunks, dressed
Water
1 1/2 cup beer
2 cups oil
1 tbsp. salt
1 1/2 cup flour
1 tsp. salt
Cut skunk into serving-size pieces; place in pot with salt; add water to cover. Boil for 35 minutes, then skim off the residue that rises to the top. Drain. Prepare a batter by mixing flour, beer and salt. Dip meat in batter and deep fry until golden brown. CAUTION: Be certain that the scent glands are removed! Great with Dandelion Salad.
Dandelion Salad w/Honey Dressing
1/4 lb. dandelion greens (about 6 cups)
6 oz. bacon
2 tbsp. red wine vinegar
2 tsp. honey
2 tsp. dijon mustard
Pull stems from the dandelion leaves. Wash greens well and put in bowl. Cut bacon into 1 inch pieces. Fry bacon until brown and drain on paper towels. Reserve 1/4 cup bacon fat. Combine vinegar, honey, and mustard. Add to pan and cook over low heat for 1 or 2 minutes, scraping up any brown bits stuck to the bottom of the pan. Add reserved fat and stir until hot. Pour over greens immediately; toss and serve. |
| |
|
|
