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<blockquote data-quote="CGS1" data-source="post: 3265902" data-attributes="member: 42767"><p><span style="font-size: 22px"><strong>Porcupine Stew</strong></span></p><p>Instructions:</p><p><strong>Yield:</strong> 1 Cups</p><p>1 Porcupine carcass [butchered</p><p>½ cups <a href="http://www.recipe4all.com/ingredient/vinegar/" target="_blank">Vinegar</a></p><p>8 cups <a href="http://www.recipe4all.com/ingredient/water/" target="_blank">Water</a></p><p>1 <a href="http://www.recipe4all.com/ingredient/beef/" target="_blank">Beef</a> bouillon cube</p><p>2 teaspoon <a href="http://www.recipe4all.com/ingredient/salt/" target="_blank">Salt</a></p><p>1 lg <a href="http://www.recipe4all.com/ingredient/carrot/" target="_blank">Carrot</a> [chopped]</p><p>2 sm <a href="http://www.recipe4all.com/ingredient/onion/" target="_blank">Onions</a> [chopped]</p><p>½ Green bell <a href="http://www.recipe4all.com/ingredient/pepper/" target="_blank">pepper</a> [chopped]</p><p>3 tablespoon <a href="http://www.recipe4all.com/ingredient/flour/" target="_blank">Flour</a></p><p>¼ cups <a href="http://www.recipe4all.com/ingredient/water/" target="_blank">Water</a></p><p>8 oz (1 can) Corn [drained]</p><p>4 cups <a href="http://www.recipe4all.com/ingredient/rice/" target="_blank">Rice</a> [cooked]</p><p> </p><p>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</p></blockquote><p></p>
[QUOTE="CGS1, post: 3265902, member: 42767"] [SIZE=6][B]Porcupine Stew[/B][/SIZE] Instructions: [B]Yield:[/B] 1 Cups 1 Porcupine carcass [butchered ½ cups [URL='http://www.recipe4all.com/ingredient/vinegar/']Vinegar[/URL] 8 cups [URL='http://www.recipe4all.com/ingredient/water/']Water[/URL] 1 [URL='http://www.recipe4all.com/ingredient/beef/']Beef[/URL] bouillon cube 2 teaspoon [URL='http://www.recipe4all.com/ingredient/salt/']Salt[/URL] 1 lg [URL='http://www.recipe4all.com/ingredient/carrot/']Carrot[/URL] [chopped] 2 sm [URL='http://www.recipe4all.com/ingredient/onion/']Onions[/URL] [chopped] ½ Green bell [URL='http://www.recipe4all.com/ingredient/pepper/']pepper[/URL] [chopped] 3 tablespoon [URL='http://www.recipe4all.com/ingredient/flour/']Flour[/URL] ¼ cups [URL='http://www.recipe4all.com/ingredient/water/']Water[/URL] 8 oz (1 can) Corn [drained] 4 cups [URL='http://www.recipe4all.com/ingredient/rice/']Rice[/URL] [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 [/QUOTE]
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