Cooking Porcupine – Outdoor Skills
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Cooking Porcupine – Outdoor Skills

Cooking Porcupine – Outdoor Skills




      

Cooking Porcupine – Outdoor Skills


Cooking Porcupine – Outdoor Skills

And do not despise the fretful porcupine; he Is better than he looks. If you happen on a healthy young specimen when you are needing meat, give him a show before condemning him. Shoot him humanely in the head, and dress him. It is easily done; there are no quills on the belly, and the skin peels as freely as a rabbit's. Take him to camp, parboil him for thirty minutes, and roast or broil him to a rich brown over a bed of glowing coals. He will need no pork to make him juicy, and you will find him very like spring lamb, only better.

I do not accept the decision that ranks the little gray rabbit as a hare, simply because he has a slit in his lip; at all events I shall call him a rabbit for convenience, to distinguish him from his long-legged cousin, who turns white in winter, never takes to a hole, and can keep ahead of hounds nearly all day, affording a game, musical chase that is seldom out of hearing. He never by any chance has an ounce of fat on him, and is not very good eating. He can, however, be worked into a good stew or a passable soup—provided he has not been feeding on laurel. The rabbit is an animal of different habits, and different attributes. When jumped from his form, he is apt to "dig out" for a hole or the nearest stone heap. Sometimes an old one will potter around a thicket, ahead of a slow dog, but his tendency is always to hole. But he affords some sport, and as an article of food, beats the long-legged hare out of sight. He is excellent in stews or soups, while the after half of hip, flattened down with the hatchet, parboiled and brown in butter or pork fat, is equal to spring chicken.

Sears, George Washington. Woodcraft. New York: Forest and Stream Publishing, 1884.

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