May 20, 2011

Where the Wild Things Are....Eaten

There are so many frightening food recipe choices remaining in the Wild Game Cookbook, I've concluded that I will have to return to this cookbook again to pay homage to the full range of recipes it offers.  I will close out this first Wild Game Week, though, with a recipe who's name put an amusing picture in my mind. See if you can guess the dish from this illustration:
If you guessed Porcupine and Pineapple Shish Kabobs, you are quite astute! Sadly for the porcupine, the actual recipe requires his dismemberment. Interestingly, this recipe is in the "Home Cooking" section of the cookbook, right under the recipe for that other traditional icon of the home-cooked meal, BBQ Lion Ribs. Bone appetit!


Serves: 2 - 4
Prep Time: 20 minutes

2 - 4 rear porcupine legs
2 large pineapple rings, cut into chunks
1/4 cup pineapple juice

Alternate the porcupine legs and pineapple chunks on skewers. Let the legs cook a bit, then brush on the pineapple juice.  Cook until done.

Wild Game Cookbook, North American Hunters Club, 1988. Recipe contributed by Anthony Pace.

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