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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini