Canku Ota
	(Many Paths)
	An Online Newsletter Celebrating Native America
	February 23 , 2002 - Issue 55
	Unusual Meals

Editor's note: Yes, these are real recipes ... well, except for the Elephant Stew. Since the skunk is the focus of our Nature article and our Story, I just couldn't resist!
French Fried Skunk-Really!!
	Ingredients: 2 Skunks, skinned and cleaned 1 tb Salt Water to cover 2 c Bear fat or lard 2 Egg yolks, beaten 3 c Milk or cream 1 1/2 c Flour 1/2 ts Salt 2 TB Baking powder
Directions:
Clean and wash the skunks, making sure that the scent glands are removed. Cut up into small serving pieces. Put a soup kettle on the stove and add the meat. Cover with cold water and bring to a boil over high heat. Lower the heat and boil until the meat is tender, about 40 minutes. Remove all the scum that rises to the surface. Make a batter by mixing together the egg yolks, milk, flour, salt and baking powder. Mix real good until the batter is about like cake batter. Heat the bear fat or lard in a deep fryer to about 360 degrees. Dip the pieces of skunk in the batter and then fry them in the deep fryer until golden brown. Drain well and serve.
Armadillo Sauce Piquant
Ingredients:
Marinade: 1/4 c Salad oil 1 c Vinegar 1 qt Water 1 Onion; sliced 1 TB Salt
Meat: 6 lb Armadillo meat
Sauce: 3 Pieces smoked sausage 1/2 c Salad oil 3 lg Onions; finely chopped Finely chopped green onion tops 1 lg Green pepper; chopped 2 Cloves garlic; finely chopped 4 Celery stalks; chopped 1 4-oz can mushroom-flavored steak sauce 1/4 c Pick-a-peppa sauce Salt and pepper to taste 1 TB MSG 2 TB Worcestershire sauce 2 c Water 1 8-oz can mushrooms; drained 1 c Cooking wine 1 Bunch parsley; chopped 1 Lemon; sliced Hot cooked rice
Directions:
Combine all marinade ingredients, stirring well. Prepare armadillo meat by cleaning and cutting into serving pieces. Marinate for 24 hours. Remove from solution and allow to drain for 30 minutes before cooking. In a heavy black iron pot, brown sausage and armadillo in hot oil, permitting meat to stick to bottom of pot just a little for extra flavor. Remove armadillo from pot and set aside leaving sausage in pot. Add onions, green pepper, garlic and celery; stir continuously, cooking until tender. Add steak sauce, pick-a-peppa sauce, salt, pepper, MSG, and Worcestershire sauce; mix well. Add armadillo and water. Heat to boiling; reduce heat and simmer for 10 minutes. Reduce to low heat and cover with tight lid. Cook until tender. (Do not stir but take pot by handle and half-spin from left to right every 10 minutes). Add mushrooms and wine; blend gently with a spoon. Sprinkle with parsley and lay thin lemon slices on top. Simmer uncovered for 15 minutes. Serve over rice. NOTE: Clear stew meat may be substituted for armadillo, if desired.
Baked Muskrat
	Ingredients: 4 Muskrats (all fat and glands removed) 1/2 LB Bacon 1/2 Celery bunch, chopped 4 Onions, chopped 1/2 LB Oleo 1/2 Ts Cayenne pepper Salt Pepper 21 oz Tomato soup (2 standard cans)
Directions:
Sauté bacon, celery, onions, oleo and cayenne pepper together for 10 minutes. Put rats in bottom of a pan you can cover tightly. Pour sautéed mixture over the rats, and then cover with tomato soup. (Don't add water to the soup.) Bake, covered, for 2 1/2 hours at 350 degrees F or until done.
Elephant Stew???
Ingredients: 1 elephant 2 rabbits salt & pepper
Directions:
First, cut the elephant into bite sized pieces. This will probably take about 2 weeks. Salt & pepper to taste. Cook over zebra wood fire at 475 degrees for 8 days. This will serve 1,360 people. If more guests are expected, add the 2 rabbits. Do this only if necessary, as most people don't like to find hare in their stew.

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