One loaded shotgun some prefer to trap them but I like my method and reason being is – when shoot with the shotgun it bust the sent sacs which in turn will marinate your meat as long as you shoot the night before and let it marinate over night in the chicken house. Next you skin it; now if you did the trap method – set the sent sacs aside for now; ¼ cup olive oil; ¼ cup
butter; two cups finely chopped celery; two cloves garlic; two bay leaves; bag mini carrots; two tablespoons flour; 16 oz of beef broth; cup red wine; three shots of your favorite whiskey and one shot for the stew mix (I prefer tequila and lemon wedge and throw the wedge in the stew – must utilize); large can stewed tomatoes; dash or two of sea salt and fresh black pepper and teaspoon nutmeg.
Preheat oven to 325 degrees. In large skillet, brown skunk well in olive oil and butter; add all the other ingredients. Sprinkle with flour now if you did the trap method carefully puncture scent sacs add to mixture. Simmer for eight minutes. Pour sauce over skunk. Bone appetite - feeds four.