porcupine.jpgThe scrambled brains recipe got me thinking that, in the spirit of the season, I should gift the internet with an heirloom recipe for cooked porcupine.

A description of this delicacy and its exquisite preparation was related to me by a partly psychotic Belgian ostrich farmer who often gets hungry whilst rambling through the woods. Upon capturing the unfortunate creature, he packs it thoroughly in mud (the soil in the Belgian Ardennes is clay-based). Place the package in the fire; after an hour the ball will have hardened, and you can set upon it with a stick or rock. When it breaks open, the spines and skin will stick to the clay, leaving the steaming viscera ready for finger-licking consumption.

Yum!

No mention, by the way, is made of how one should capture the porcupine, or build a fire with one's bare hands, both skills of which this farmer is apparently capable. Could he hail a cab in Midtown traffic during rush hour, though?

I didn't think so.

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