While going through a recipe book called Recipes and Stories of Early Day Settlers we came across the following from a Civil War Vet:
I recall a fellow worked for me saying of all the wild meat he ever skunk was the sweetest meat. Now I was willin' to take his word form it, without proven' it. Me, I couldn't get past the idea to try it. I reckon they ain't no reason why skunk meat shouldn't be as good as any.
Skin clean, remove scent glands under front and hind legs. Put in strong salt water and boil about 20 minutes or so. Drain off this here water, add fresh and seasons: pepper, bay leaves and sage. Steam till tender. Larpen' good eatin'. Baked sweet tater and wild greens go good with yer skunk.
There you go--recipe of the day. Enjoy and God Bless--johnnyb