Yield: 1 cups
Measure | Ingredient |
---|---|
1 \N | Porcupine carcass [butchered |
½ cup | Vinegar |
8 cups | Water |
1 \N | Beef bouillon cube |
2 teaspoons | Salt |
1 large | Carrot [chopped] |
2 smalls | Onions [chopped] |
½ \N | Green bell pepper [chopped] |
3 tablespoons | Flour |
¼ cup | Water |
8 ounces | (1 can) Corn [drained] |
4 cups | Rice [cooked] |
1) Soak the porcupine in a mixture of water (to cover) & vinegar in a large bowl for 1 hour, drain and pat dry. Then place it in a stock pot and add 4 cups of water, cook for 4-5 hours `til the meat falls off the bones, using additional water as necessary... Cool and debone... 2) Combine 4 c water, beef cube, salt and pepper to taste, carrots, onions, and green pepper in a large saucepan and cook for 15 min. Then add the meat and cook for 10 min. 3) Blend the flour and the remaining ¼ c water and stirr into the stew, add the corn and simmer for 5 min. stirring constantly... 4) Serve over hot cooked rice with hot rolls or french bread and grated cheese...
Source: Paula Anne Jay, Star Lake NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" Cookbook re-typed with permission for you by Fred Goslin in Watertown NY on CYBEREALM Bbs, home of KOOKNET at (315) 786-1120