| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Cyberealm, Wild game |
1 |
Cups |
INGREDIENTS
| 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] |
INSTRUCTIONS
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
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