Porcupuine recipes
01-13-2017, 02:57 AM
#1
Nontypical Buck
Thread Starter
Join Date: Dec 2005
Location: MICHIGAN
Posts: 2,568
Porcupuine recipes
There was a thread started about 7 years ago but no real recipes so here they are.
Porcupine
Skinning porky, You soak the whole porky in warm water for 30-45 minutes. (you can use cold water for an hour or so too) This softens and "debarbs" the quills ***temporarily*** - when they dry out again they are as sharp or sharper then before.
add Dawn to your pre-skinning soak you will get rid of a lot of the odor and mess in the quills.
ROASTED PORCUPINE
Leave porcupine whole. (After skinning and evisceration!). Chill meat to remove all fat. Parboil in simmering water to cover for 15 minutes with 1 teaspoon of baking soda.
Drain. Make your favorite stuffing. Stuff the porcupine and place on roasting pan. Cover with lid or foil. Bake at 325 degrees F. until meat is done, one to five hours, depending on the size of the porcupine.
TANGY BAKED PORCUPINE
1 porcupine, cut into serving pieces
Flour
Salt and ground pepper
3 tablespoons shortening
Dijon mustard
3 slices thick-sliced bacon
1 large onion, diced
1/4 cup carrots, thinly sliced
3 tablespoons parsley
1 teaspoon Kitchen Bouquet sauce
1 cup sour cream
1/2 cup sweet cream.
Soak the porcupine pieces in salted water overnight. Rinse and dry. Mix flour, salt and pepper in a paper bag. Add pieces of meat and shake to coat. Saute pieces in fat until browned. Remove pieces of meat and spread with the mustard. Place bacon strips in a shallow baking dish. Add meat. Saute onion, carrots and mushrooms. Add parsley, Kitchen Bouquet, more salt and pepper to taste, and also both creams. Stir thoroughly. Pour over meat. Bake 45 to 55 minutes.
Dutch Oven Roasted Porcupine
1 porcupine (no-known vegetarian substitution)
2 - 3 potatoes
3 - 4 carrots
1 - 2 onions
olive oil
salt and pepper
garlic
Cut root vegetables into large chunks and place in the dutch oven.
Rub the quarters of porcupine with olive oil and season with salt, pepper and garlic. Place meat into the middle of the dutch oven with vegetables surrounding it. Drizzle with additional olive oil and sprinkle salt, pepper and garlic on vegetables to taste.
Check for doneness after 45 minutes. Cut into a thick piece of meat to see if it’s browned through. It will likely take 60 - 90 minutes to cook.
Stuffed Possum Roast
1 possum; whole
1 quart cold water
1/8 cup salt
4 or 5 beef bouillon cubes
2 large bay leaves
3 celery stalks; chopped
2 medium onions; sliced
1 bag stuffing; any kind is fine
Pepper to taste
Preheat oven to 350 degrees F. Soak possum in cold salt water for 12 hours.
Rinse meat in cold water; refrigerate about 3-4 hours.
Prepare stuffing according to package directions; stuff possum cavity with prepared stuffing.
Close the possum cavity tightly.
Place stuffed possum in roasting pan, add water, bouillon cubes,
bay leaves, celery and onion and pepper.
After 2 hours turn the meat and reduce heat to 300 degrees F;
cook for 1 hour or until done.
Barbecued Porcupine
New England Broiled Porcupine Liver
Porcupine liver(s) Bacon slices
Soak the whole liver in salted water for 15 minutes. Remove,
drain, and wipe dry. Cut liver into 3/4-inch-thick slices. Drop
slices into boiling water for 1 minute. Remove, drain, and cool.
Remove thin membrane fron edges and all gristle and tubes. Wrap
each slice with a slice of bacon and broil for 5 minutes.
Comments: Since the porky is a sedentary animal, the liver is
relatively large. The liver is very sweet and is considered one of
the finest of game livers.
Porcupine Stew
Ingredients
1/2 Green bell pepper [chopped]
3 tb Flour
2 ts Salt
1/4 c Water
1 Porcupine
2 sm Onions [chopped]
1 Beef bouillon cube
8 oz (1 can) Corn [drained]
1/2 c Vinegar
4 c Rice [cooked]
8 c Water1 lg Carrot [chopped]
Preparation
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..
Al
Porcupine
Skinning porky, You soak the whole porky in warm water for 30-45 minutes. (you can use cold water for an hour or so too) This softens and "debarbs" the quills ***temporarily*** - when they dry out again they are as sharp or sharper then before.
add Dawn to your pre-skinning soak you will get rid of a lot of the odor and mess in the quills.
ROASTED PORCUPINE
Leave porcupine whole. (After skinning and evisceration!). Chill meat to remove all fat. Parboil in simmering water to cover for 15 minutes with 1 teaspoon of baking soda.
Drain. Make your favorite stuffing. Stuff the porcupine and place on roasting pan. Cover with lid or foil. Bake at 325 degrees F. until meat is done, one to five hours, depending on the size of the porcupine.
TANGY BAKED PORCUPINE
1 porcupine, cut into serving pieces
Flour
Salt and ground pepper
3 tablespoons shortening
Dijon mustard
3 slices thick-sliced bacon
1 large onion, diced
1/4 cup carrots, thinly sliced
3 tablespoons parsley
1 teaspoon Kitchen Bouquet sauce
1 cup sour cream
1/2 cup sweet cream.
Soak the porcupine pieces in salted water overnight. Rinse and dry. Mix flour, salt and pepper in a paper bag. Add pieces of meat and shake to coat. Saute pieces in fat until browned. Remove pieces of meat and spread with the mustard. Place bacon strips in a shallow baking dish. Add meat. Saute onion, carrots and mushrooms. Add parsley, Kitchen Bouquet, more salt and pepper to taste, and also both creams. Stir thoroughly. Pour over meat. Bake 45 to 55 minutes.
Dutch Oven Roasted Porcupine
1 porcupine (no-known vegetarian substitution)
2 - 3 potatoes
3 - 4 carrots
1 - 2 onions
olive oil
salt and pepper
garlic
Cut root vegetables into large chunks and place in the dutch oven.
Rub the quarters of porcupine with olive oil and season with salt, pepper and garlic. Place meat into the middle of the dutch oven with vegetables surrounding it. Drizzle with additional olive oil and sprinkle salt, pepper and garlic on vegetables to taste.
Check for doneness after 45 minutes. Cut into a thick piece of meat to see if it’s browned through. It will likely take 60 - 90 minutes to cook.
Stuffed Possum Roast
1 possum; whole
1 quart cold water
1/8 cup salt
4 or 5 beef bouillon cubes
2 large bay leaves
3 celery stalks; chopped
2 medium onions; sliced
1 bag stuffing; any kind is fine
Pepper to taste
Preheat oven to 350 degrees F. Soak possum in cold salt water for 12 hours.
Rinse meat in cold water; refrigerate about 3-4 hours.
Prepare stuffing according to package directions; stuff possum cavity with prepared stuffing.
Close the possum cavity tightly.
Place stuffed possum in roasting pan, add water, bouillon cubes,
bay leaves, celery and onion and pepper.
After 2 hours turn the meat and reduce heat to 300 degrees F;
cook for 1 hour or until done.
Barbecued Porcupine
Porcupine, 1/2 for each guest serving
Vinegar
Water
Favorite barbecue sauce
Soak porcupine overnight in water and vinegar.
Discard the liquid, roast on broiler pan at 350 degrees F for 1 hour.
Spread barbecue sauce over meat; cook 10 minutes
Turn meat over, spread barbecue sauce on meat and cook an additional 10 minutes, or until done.
Vinegar
Water
Favorite barbecue sauce
Soak porcupine overnight in water and vinegar.
Discard the liquid, roast on broiler pan at 350 degrees F for 1 hour.
Spread barbecue sauce over meat; cook 10 minutes
Turn meat over, spread barbecue sauce on meat and cook an additional 10 minutes, or until done.
New England Broiled Porcupine Liver
Porcupine liver(s) Bacon slices
Soak the whole liver in salted water for 15 minutes. Remove,
drain, and wipe dry. Cut liver into 3/4-inch-thick slices. Drop
slices into boiling water for 1 minute. Remove, drain, and cool.
Remove thin membrane fron edges and all gristle and tubes. Wrap
each slice with a slice of bacon and broil for 5 minutes.
Comments: Since the porky is a sedentary animal, the liver is
relatively large. The liver is very sweet and is considered one of
the finest of game livers.
Porcupine Stew
Ingredients
1/2 Green bell pepper [chopped]
3 tb Flour
2 ts Salt
1/4 c Water
1 Porcupine
2 sm Onions [chopped]
1 Beef bouillon cube
8 oz (1 can) Corn [drained]
1/2 c Vinegar
4 c Rice [cooked]
8 c Water1 lg Carrot [chopped]
Preparation
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..
Al
