I thought your stew was going to be like "Clean the porcupine on an oak board." "Throw the porcupine away and eat the board."
Some people think they can launch those quills like ballistic missiles.View attachment 142103
Can't upload video and it it tough to tell in the screen shot, but this one is very much alive. I was removing it to make the work area safe. (By safe, I mean safe for the workers who were terrified of it)
You can put em in front of little ball of tissue in a straw and launch a quill pretty good.Some people think they can launch those quills like ballistic missiles.
I don’t know about eatin’ it? But I might make a back scratcher or a bbq grill grate brush or something out of it!Porcupine Stew
Instructions:
Yield: 1 Cups
1 Porcupine carcass [butchered
½ cups Vinegar
8 cups Water
1 Beef bouillon cube
2 teaspoon Salt
1 lg Carrot [chopped]
2 sm Onions [chopped]
½ Green bell pepper [chopped]
3 tablespoon Flour
¼ cups Water
8 oz (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. Enjoy
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