KPQ Unearthed A 1973 Recipe Sheet And It Includes Fried Skunk

KPQ listeners have a treasure trove of KPQ memorabilia dating back into the early 20th century. The radio station is about to mark its centennial anniversary in 2029

A loyal listener recently dropped off an artifact from 1973 that gave me a chuckle. It was a list of recipes highlighted on the Chef Michael Show that aired daily just before the noon newscast.

This was way before The Food Network or Guy Fieri. But the recipes are what caught my eye.

Maybe you have tried buffalo, elk, and even bear meat recipes, but roast beaver, country-style groundhog, and fried skunk stretch the boundary for me.

Here's a list of the Chef Michael Show recipes featured one week in October 1973.

HINT:  Be sure to read the prep work for the fried skunk dish

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Chef Michael Show recipes

MONDAY, OCTOBER 8, 1973
BUFFALO ROAST

4 C. CIDER
1/2 c. vINEGAR
2 CHOPPED ONIONS
1 CHOPPED CARROT
5 SPRIGS PARSLEY
1/4 TSP, THYME
1 BAY LEAF
1 TSP, BLACK PEPPER

MIX ABOVE INGREDIENTS IN AN ENAMEL OR STAINLESS STEEL POT AND
BOIL FOR 30 MINUTES, POUR THIS MARINADE INTO A CONTAINER LARGE
ENOUGH TO HOLD A 7-LB BUFFALO ROAST (OR SUBSTITUTE VENISON OR
OTHER GAME MEAT), COVER, AND LET MARINATE FOR 24 HOURS. REMOVE
MEAT FROM MARINADE AND ROAST AT 500° FOR 20 MINUTES, THEN REDUCE
HEAT TO 350°, BASTING OCCASIONALLY WITH STRAINED MARINADE.
ROAST THE MEAT 16 MINUTES TO THE POUND FOR RARE, 20 MINUTES FOR
MEDIUM
TUESDAY, OCTOBER 9, 1973
ROAST BEAVER

1 BEAVER, SKINNED AND CLEANED 2 ONIONS, SLICED
SALT
PEPPER
1 cup. SWEET PICKLE JUICE
1/2 cup TOMATO JUICE

TRIM EXCESS FAT OFF MEAT, BROWN MEAT IN BACON FAT, AND ADD
REMAINING INGREDIENTS AND ROAST AT 350° FOR 2-1/2 то 3 HOURS.
UNLIKE MOST GAME MEAT, BEAVER DOES NOT TASTE WILD AND IS A
MOIST MEAT. THE EXCESS FAT IS SAVED FOR COOKING CARIBOU AND
MOOSE, WHICH HAVE LITTLE FAT

Chef Michael Show recipes

WEDNESDAY, OCTOBER 10, 1973                                                                        BARBECUED BEAR MEAT

3-LB, BEAR ROAST
SALT
PEPPER
PINCH GARLIC POWDER
1/4 с, BROWN SUGAR
1/4 C, PREPARED MUSTARD
1/4 с, CATSUP
1 C. TOMATO JUICE

SEASON MEAT WITH SALT, PEPPER, AND GARLIC POWDER. ROAST AT 350° FOR 1-1/2 HOURS AND SLICE; SIMMER THE REST OF THE INGREDIENTS FOR 15 MINUTES. ADD SLICED MEAT AND SIMMER FOR 1 HOUR. SERVES 8.

THURSDAY, OCTOBER 11, 1973
ELK STEAKS

6 ELK STEAKS
FLOUR
1/2 C. BAKING SODA
1/2 c. FRENCH DRESSING
OIL

PLACE STEAKS IN PAN AND ADD ENOUGH WATER TO COVER THE MEAT. ADD SODA; LET STAND FOR 30 MINUTES, THEN POUR OFF THE SODA WATER AND RINSE THE MEAT WELL. LET STAND 15 MINUTES IN FRENCH DRESSING, ROLL IN FLOUR, AND FRY THE STEAKS IN OIL. TO COOK AN ELK ROAST, FOLLOW THE SAME PROCEDURE BUT ADD 1/2 PACKET ONION SOUP MIX IN ROASTING PAN AND ROAST AT 350°

FRIDAY, OCTOBER 12, 1973
COUNTRY-STYLE GROUNDHOG

1 GROUND HOG, SKINNED
1/2 C, FLOUR
1/4 TSP, SALT
1/4 TSP. PEPPER
SOAK GROUNDHOG
COUNTRY-STYLE GRO НОБ
1/4 TSP. BAKING SODA
4 T, coOKING OIL
1/2 TSF SUGAR
1/2 C, WARM WATER

IN SALT WATER OVERNIGHT. CUT MEAT INTO SERVING PIECES
COMBINE FLOUR, SALT, PEPPER, AND BAKING SODA AND RUB INTO MEAT; BROWN MEAT IN HOT OIL AND SPRINKLE WITH SUGAR. REDUCE HEAT AND ADD WATER. COVER AND SIMMER 40 MINUTES. SERVES 5.

SATURDAY, OCTOBER 13, 1973
FRIED SKUNK

1 SKUNK, CUT UP
1 TSP. ONION POWDER
1 CUP FLOUR
SALT AND PEPPER
1/4 TSP, GARLIC POWDER
2. SLTCES' BACON

SKIN AND CLEAN THE SKUNK. TIE A HEAVY CORD AROUND IT AND A ROCK TO THE OTHER END OF THE CORD. IMMERSE THE SKUNK IN THE RIVER FOR 24 HOURS. MIX SEASONINGS WITH FLOUR. CUT UP SKUNK AND ROLL IN SEASONED FLOUR, PLACE IN SKILLET, AND TOP WITH BACON. BROWN SKUNK AND REDUCE HEAT. ADD A SMALL AMOUNT OF WATER, COVER, AND SIMMER TILL TENDER.

I can hear the dinner bell ringing. Supper's ready.