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:
PORCUPINE AND PINEAPPLE SHISH KABOBS
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.