Ingredients Jump to Instructions ↓

  1. 1 Porcupine carcass

  2. cup Vinegar

  3. 8 cups Water

  4. 1 Beef bouillon cube

  5. 2 teaspoons Salt

  6. 1 large Carrot

  7. 2 smalls Onions

  8. Green bell pepper

  9. chopped

  10. 3 tablespoons Flour

  11. cup Water

  12. 8 ounces (1 can) Corn

  13. 4 cups Rice

Instructions Jump to Ingredients ↑

  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...

  5. 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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