As though taunting me, the book opened to page 97
Porc-Epic Roti
(Roast Pocupine)
Ingredients
1 porcupine.
(Whoda thought? An introductory paragraph notes that porcupine is at its best toward the of the fall. Oh, good, there's still time.)
And how to prep a porcupine? Not to worry. It's almost as easy as opening a can of tuna fish.
Remove the skin, clean and wash the porcupine. Spinkle the body cavity with salt and fill with stuffing. (Reference to a recipe on page 93.) Sew up the opening.
After an hour and a half of baking at 350, you add 5-6 whole potatoes, 5-6 whole carrots, and 2 whole onions to the roasting pan and cook for additional hour.
About that removing the skin part. Granted, you wouldn't want to try this with a live porcupine, but I can't picture it being easy with the dead animal either.
I'm gonna take a pass on this one.
Temps de boustifaille!
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