Porcupine Stew
soups
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 stir 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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Per Serving (excluding unknown items): 1390 Calories; 4g Fat (2.6% calories
from fat); 39g Protein; 294g Carbohydrate; 11g Dietary Fiber; trace
Cholesterol; 4942mg Sodium. Exchanges: 19 Grain(Starch); 0 Lean Meat; 0
Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Yield: 1 serving
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