Whats for dinner?....porqupine?

[BigBear68]

Well i must say it wasnt on my must to do list but apparently it was for my brother. Shot a Porqupine, skinned it, quartered it. Braised it, through it in the crock, added water beef boullion cubes, cooked for 2-3 hours added some veggies and dinner was served. Said it tasted like sweet pot roast...

[fiddlehead322]

You're not stranded in a fishing camp deep in the NY woods with no heat are you? Hope ya got salt!

[Zern]

not sure I can get past the skinning part. but my old man always said "everything taste good if ya cook it right"

[walleyeboater]

Porqupine.... the other white meat.

[cold_feet]

Well it must be good it comes with its own tooth picks built right in. No other animal has that!

[Edm87]

I don't know if anyone could eat a porcupine unless they were starving.  I distinctly remember helping someone a skin a porky and it had the aroma of road kill.

[Ole Sam]

Dick Proenneke, the guy who lived alone in his cabin in Alaska & who you may have seen on PBS, would stew an occasional porqupine.  He thought it taught them a lesson not to chew on his cabin.

[eyesonice]

I hope he is now banned from any family potlucks!

[thndrvlly]

you guys have the munchies?

[gooseblaster49707]

porkies are a really good meat.  second only to a properly cleaned squirrel.   there's no quills on the underside - belly, legs, etc.    EZ to skin.  the smaller ones are the most tender.    porqupine killed in the fall are the best eating.  they've eaten apples, corn, hay, etc all summer long.    they don't taste like a cedar swamp or pine tree in late september or october.
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skin, wash and remove as much of the fat as you can.   chilling the pieces will harden the fat a bit. makes it easier to remove.
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grill over hardwood or charcoal until about 1/2 done.   the remaining fat will cook off and drip away.   no need to season yet.   just grill the meat.
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place the meat in a slow cooker or roaster.   layer with apple slices/chunks, celery, onions. sprinkle with Old Bay seasoning. add some cheap (box) red wine and let cook low and slow.
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when almost ready to fall off the bone, remove the juice and use it to make gravey with any instant mix - pork, chicken, turkey or country gravey. add more wine or water for however many packages of gravey mix you are using.
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this is a great way to do squirrel or muskrat too.    remember on a squirrel or muskrat to remove the glands around the tail and under the ''armpits''.
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serve with noodles, rice or taters.        this is an annual feed at deer camp. everyone looks forward to it.
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[eyesonice]

Porky hogs and muskrats, dang I ain't never been that hungry! Oh well to each there own.

[Jay K]

Sounds like some decent meat.

[walleyeboater]

Deer camp eats? Wouldn't ya think being at deer camp and all, you would be chomping on.....deer? Just saying.

[kasilofchrisn]

Well I was looking at old posts after reading this old thread and I had to comment.
My Fiancee was wanting a porcupine last year. She wanted some quills to do beadwork with.
We had seen a lot of road kill ones out and about but most looked pretty squished or looked to smell pretty bad.
Went small game hunting with a friend of mine. The area we planed to hunt had just been hunted by a guy with a dog.
We were bummed but decided to try our luck anyway. After walking about a mile in on this old trail and seeing no game we spied a couple of young porkys.
I ended up making them into Pulled porcupine sandwiches.
Boy were they tasty. The 10 year old liked it so much he had more for breakfast.
I wasn't sure I would like it but it was very tasty and I would do it again.
My fiancee ended up making several pairs of bead and quill earrings a beaded coin purse with quill accents and has lots to spare.
This might be hard to cook on the ice but you could reheat it over your buddy heater.

[Idahogator]

Porky hogs and muskrats, dang I ain't never been that hungry! Oh well to each there own.

Best avoid those festivals that have "Swamp Rabbit" on the menu at $45.00 per plate at the fancier dives.   
Wanta take a guess at what meat is on the plate?

[BlueDuck]

Fancy name to make the squeemish try Muskrat...

[Rebelss]

Dick Proenneke, the guy who lived alone in his cabin in Alaska & who you may have seen on PBS, would stew an occasional porqupine.  He thought it taught them a lesson not to chew on his cabin.

Hey!!! That's a great book, isn't it? I heartily recommend it, if you don't have it.  It's one of my favorites..was fortunate enough to see the film, too. 

[Idahogator]

Fancy name to make the squeemish try Muskrat...

And a bit over priced, too.

  Par boil twice before your favorite fry/roast, yum.   

[TheDL]

Hey!!! That's a great book, isn't it? I heartily recommend it, if you don't have it.  It's one of my favorites..was fortunate enough to see the film, too. 

what book/movie is that? I can't imagine eating a porcupine...but I've been surprised by wild meat in the past.  Who knows, might be good?  They eat Carp in Europe and Asia 

[kasilofchrisn]

what book/movie is that?

One mans wilderness by dick Proenneke.
He built a wilderness cabin by hand in the 60's and lived there for many years by himself with only occasional flights of groceries and supplies.