anybody have a good porcipine recipe?

[R8ed]

I'm SERIOUSLY looking for a porcipine recipe, not quips about skinning one.

[frkelly74]

Oh, I had a good one.(Quip that is.)

[MT Gianni]

If you are hungry enough to eat porcupine, gut it and roast over coals on a green stick. No salt or other spices just pretend it is the only thing you were able to harvest in 3 days. It will taste fine.

[dilly]

Are they that bad?

[wch]

They taste like pine trees.

[tallwalker]

Chewy, griselly, and yah... taste like mud made with Pine Sol.

[Smoke4320]

tried it.. stuck to the roof of my mouth

[farmerjim]

Years ago when hunting caribou in northern Quebec, my guide killed one with his bare hands. He sent it back to his wife in Schefferville on the next supply plane.
When the other guides found out that he did not share it with them they got very mad. It seems that porcupine is a delicacy for the Inuit.

[HarryT]

When I was riding a motorcycle (KLR650) through Canada around eleven years ago I was told not to harm porcupines because they are considered survival food. They were easy to catch and plentiful back then. Being a Southerner the only thing I ate back then was grits and fried chicken.

[dk17hmr]

I can't give you a good recipe for them just a word of advice.....don't deep fry them like chicken. I cooked and ate part of one when I was in high school on a bet. Worst texture of meat I have ever had, it seemed that there was a layer of fat between every layer of meat. I would only do it again if I had no other choice and I think I would probably roast it over an open fire.

[waksupi]

Their taste will depend on where they have been living. My best luck has been to boil them, and skim off the stuff that floats on top. After that, you can treat it pretty much like chicken. I have never had it deep fried like Doug did, but I would have to question the culinary expertise of a bunch of high school or college guys doing the cooking! Fear Factor, all over again!

[Dan Cash]

I'm SERIOUSLY looking for a porcipine recipe, not quips about skinning one.

Here are 2. 7.5 gr Unique, 230 gr bullet, .45 Colt; 7.8 grains 2400, 105 grain bullet, .32-20. DRT.

[MT Gianni]

Years ago when hunting caribou in northern Quebec, my guide killed one with his bare hands. He sent it back to his wife in Schefferville on the next supply plane.
When the other guides found out that he did not share it with them they got very mad. It seems that porcupine is a delicacy for the Inuit.

Fat is a delicacy in many rural environments. Some get it from porcupine and beavertail. Our preferred method in the U.S. is Ice Cream and candy bars.

[dk17hmr]

Their taste will depend on where they have been living. My best luck has been to boil them, and skim off the stuff that floats on top. After that, you can treat it pretty much like chicken. I have never had it deep fried like Doug did, but I would have to question the culinary expertise of a bunch of high school or college guys doing the cooking! Fear Factor, all over again!

I'm sure that played a small part in it.....I'm actually a pretty good cook....I was the only one to eat any of that critter though.

When I was in college in the dorms we would have guess what Doug cooked night. My room mates were from the city and for most part never had eaten wild game. They very rarely complained....except after they found out the tacos I had made was deer meat that happened to be road kill....it was fresh when I got it the police hadn't left and the car was still in the ditch. But turns out that's were most people draw the line. Rabbits, grouse, ducks, about anything else I killed they were all over it.

[JWFilips]

If You Like Gin Then You will Like Porc'U'pine. I love gin so ...That good eating. ( Heck, anything from the wild is better than store bought) You got to at least try it once

[MaryB]

Put one on the smoker one year... wasn't bad... tasted better than the mud duck stew a friend made for our annual wild game feed.

[2ndAmendmentNut]

This is actually a recipe for javelina, but I think it will be alright on porcupine.

1) Soak the carcass in buttermilk for 12-48hrs

2) Fill chest cavity with onions and peppers (the hotter the better).

3). Wrap completely in aluminum foil and slow roast in the oven at 200 degrees for 12 to 18hrs (just depends on the size of the critter).

4). This is critical. Place a sheet of cardboard on the rack just below the one the animal is baking on. Then slowly insert a meat thermometer into the BOTTOM of the foil allowing the juices to drip onto the cardboard.

5). The ideal temperature is between 165-170 degrees. Once this temperature is attained quickly remove the whole foil wrap and quickly throw it into a trash can (outside ones are best.)

6). Sit down and enjoy the cardboard.

[Grantb]

I once accidentally caught a porcupine in a snare about 30 years ago when I lived in Quebec. I skinned it and slowly roasted it in a roasting pan. It was fatty, but had a good flavour - somewhat reminded me pork.

[WILCO]

http://allrecipes.com/recipe/melinda...ine-meatballs/

[WILCO]

http://forums.outdoorsdirectory.com/...cupine-Recipes