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Porcupine Stew

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]


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.

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.

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.

Serve over hot cooked rice with hot rolls or french bread and grated cheese.


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