Porcupine stew

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

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