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Porcupine soup garnished with herbs on a wooden table

Porcupine Soup

A rich and hearty soup made with porcupine meat, fresh vegetables, and aromatic herbs. A long simmer brings out deep, comforting flavors.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Soup
Cuisine Wild Game
Servings 6 bowls
Calories 380 kcal

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife

Ingredients
  

Main Ingredients

  • 2 lbs porcupine meat cleaned and cubed
  • 4 cups vegetable broth
  • 3 medium carrots sliced
  • 2 large potatoes cubed
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 stalks celery sliced
  • 2 bay leaves

Garnish

  • 2 tbsp fresh herbs such as parsley or thyme

Instructions
 

  • Rinse and pat dry the porcupine meat to remove any grit.
  • Heat oil in a large pot over medium heat. Add cubed porcupine meat and brown on all sides. Remove and set aside.
  • In the same pot, add onions, garlic, celery, and carrots. Sauté until onions become translucent, about 5 minutes.
  • Return the browned meat to the pot. Add potatoes, vegetable broth, bay leaves, salt, and pepper. Bring to a gentle boil.
  • Lower heat and let simmer for about 2 hours, stirring occasionally.
  • Remove bay leaves. Taste and adjust seasoning as needed.
  • Garnish with fresh herbs before serving. Enjoy hot!

Notes

If porcupine meat is unavailable, substitute with lean pork or chicken. Adjust cooking time accordingly.
Keyword Comfort Food, Game Meat, Hearty Soup, Porcupine