Porcupine Stew

• 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]

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 de-bone. 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. 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.

Serve over hot cooked rice with hot rolls or French bread and grated cheese.