Cooking porkupine?!
Cooking porkupine?
Answers:
Yes, what about it?
not worth it
wtf!!!!!!!
wow. I have no clue.
you should really marinade it overnight....otherwise it is pretty tough....
Why not. All the natives of African grass land do.
awwwww the poor porcupine!
don't forget to remove the quills first. btw, it's spelled porcupine.
WTF? That sounds pretty gross.
Here-----------------
First, to bag a porcupine, look for ones that have been rading an orchard if possible, the meat tends to be sweeter from them eating the apple tree bark or pear tree bark. When you do find one, a swift blow to the snout does the trick to dispatch the critter. Hitting a porcupine on the head only ticks them off so remember, on the snout with a broom handle.
The belly of the beast does not have quills so start skinning from there.
My father taught me to roast on a spit over an open fire. Cook very, very well so you do not ingest live parasites. Remember, it's not burnt.... ....It's Cajun!!!
Serve with a robust sauce and enjoy (if you can).
PORCUPINE / Fine vanilla ice cream covered in cake and chocolate.
Ingredients :
Ice cream:
1 ? cups of sugar (the granulated kind)
8 egg yolks
2 teaspoons of vanilla
2 cups of cream
2 ? cups of evaporated milk
1 tablespoon of butter
Cake:
6 eggs
2/3 cups of sugar
? cup of prepared cake flour (not sure if it refers to boxed cake mix, or sifted flour)
? cup of chu?o (potato starch)
? teaspoon of baking powder
1 teaspooon of vanilla
3 tablespoons of melted butter (for cake)
3 tablespoons of melted butter (for greasing wax paper)
Chocolate Fudge:
1 ? cup of evaporated milk
1 can (397 g / 1 1/4 cup) condensed milk
? cup of chopped semi sweet chocolate
4 tablespoons of Hershey's powdered cocoa
1 cup of sugar
1 tablespoon of butter
1 cup of slivered almonds, peeled and toasted
How to prepare it:
Ice cream:
Place the evaporated milk in a pot and heat until just warm. Beat the egg yolks until thickened and gradually add the sugar. Take the warmed milk and add it gradually to the egg yolk mix, beating all the time. Put the mixture back into the pot and heat at low flame. Stir until the foam disappears, Add the butter and mix. Take off the fire just before it boils (it must not boil). Pour into a bowl, let it cool and place in freezer. Allow it to freeze.
Beat the cream until thickened, like chantilly cream, and fold in the frozen ice cream mix, place back in the freezer for 8 hours.
Cake:
Lightly beat the egg whites, add the yolks and continue to beat. Add the sugar and beat for 20 minutes. Lower the speed and add the chu?o, the flour, the salt, the baking powder, melted butter and the vanilla. Mix well and pour on a baking sheet that has been previously covered with buttered and floured parchment paper. Bake at 400 °F (200 °C) for 12 to 15 min.
Take out of the oven, turn over onto a floured kitchen towel laid on a flat surface and remove the waxed paper.
Line a bowl with plastic film or aluminum foil, this is to make unmolding easier. Cut the cake and line the sides and base of the bowl. Fill the center with Ice cream and cover with cake. Press firmly and return to freezer.
Chocolate Fudge:
Melt the chocolate and mix it with the milks and the sugar. Dilute the powdered cocoa in in hot water and strain through a sieve. place everything in big pot and set to boil, stirring constantly, until thickened, and you can see the bottom of the pot. Add the butter, allow it to cool.
Two hours before serving, unmold the ice cream onto a round plate and cover it entirely with the chocolate fudge/
Stick the toasted almonds into the cake so it looks like a porcupine.
10 portions
http://www.yanuq.com/buscador.asp?idrece...
Um this relates to echidnas...but i think it would be sorta the same.
Skin it, boil or roast it and slice thinly.
I don't know about porcupine but echidna meat is really rich and if you eat too much you get a very unwell tummy.
Also if there are any ticks on it you can't eat it (so I was told)
My dearly departed Grandfather did it this way. Cut into pieces, par boil for like thirty secs to a min, put oil in frying pan, little water, little onion(up to you), low to med heat, porcupine in pan cover and let"smother" until brown turn once while cooking. When brown remove cover and fry until the water boils off, keep turning it every once in a while, when it gets nice and dark..presto Smothered Porcupine.