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Porcupine Stew

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      Title: PORCUPINE STEW
 Categories: Cyberealm, Wild game
      Yield: 1 Cups
 
      1    Porcupine carcass [butchered
    1/2 c  Vinegar
      8 c  Water
      1    Beef bouillon cube
      2 ts Salt
      1 lg Carrot [chopped]
      2 sm Onions [chopped]
    1/2    Green bell pepper [chopped]
      3 tb Flour
    1/4 c  Water
      8 oz (1 can) Corn [drained]
      4 c  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 1/4 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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