1 dead porcupine
1 cup dry noodles
1 cup industrial strength spices
1. Cut the fleshy part of belly out and dice. Discard the rest of the
2. Place 6 cups of water into hub cap and bring to a boil.
3. Add diced meat, and all remaining ingredients. Simmer for 30 minutes.
Source: Richard Marcou (1991) Road Kill: Goremet Cooking.
Winnipeg, Manitoba: Quade International, Inc
Collected by Bert Christensen