Porcupine Dinner Ideas That Your Family Will Love

Are you tired of the same old boring dinner options? Looking to spice things up and tantalize your family’s taste buds with something truly unique and unforgettable? Well have I got a treat for you – porcupine! That’s right, the humble porcupine is the latest trendy ingredient taking the culinary world by storm. Move over, kale and quinoa – there’s a new superfood in town and it’s covered in quills.

Now, I know what you’re thinking. “Porcupine? For dinner? Has this blogger lost his mind?” I assure you, my mental faculties are fully intact (though my sanity is questionable at best). Hear me out – porcupine meat is not only surprisingly delicious, it’s also eco-friendly, sustainably sourced, and packed with nutrients. Plus, serving up a porcupine-based feast is sure to make you the talk of the neighborhood. Your kids will be bragging to their friends about their cool parents who cook exotic wildlife.

So are you ready to take your family dinners to the next level? Strap on your oven mitts and grab your quill-proof gloves, because we’re diving headfirst into the wonderfully wacky world of porcupine cuisine! These tantalizing recipes will have your family begging for more (and possibly filing a petition to have you committed). Bon appétit!

Slow-Cooked Porcupine Stew

There’s nothing more comforting on a chilly evening than a big bubbling pot of stew. This hearty porcupine version is sure to stick to your family’s ribs (and possibly their intestinal tract, but that’s nothing a good trip to the ER can’t fix).


  • 2 lbs porcupine meat, quills removed and cubed
  • 1 onion, diced
  • 4 carrots, chopped
  • 3 celery stalks, chopped
  • 4 potatoes, peeled and cubed
  • 2 cups porcupine or beef broth
  • 1 cup red wine (and another for the chef)
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 2 bay leaves
  • Salt and pepper to taste


  1. In a large pot or Dutch oven, brown the porcupine meat on all sides. Remove and set aside.
  2. In the same pot, sauté the onion, carrots and celery until softened. Add the garlic and cook for another minute.
  3. Return the porcupine meat to the pot along with the potatoes, broth, wine, tomato paste, thyme and bay leaves. Season with salt and pepper.
  4. Bring to a boil, then reduce heat to low and simmer for 2-3 hours until the porcupine meat is tender. Fish out the bay leaves.
  5. Ladle into bowls and serve with crusty bread for dipping. Make sure to have a good dental plan, as porcupine quills are notoriously hard on the chompers.

Porcupine Tacos

Taco Tuesday just got a whole lot more interesting! These quirky hand-held delights are perfect for adventurous eaters and adrenaline junkies alike.


  • 1 lb ground porcupine meat
  • 1 packet taco seasoning
  • 1 onion, diced
  • 1 bell pepper, diced
  • 8-10 taco shells
  • Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, guacamole, porcupine quills (optional)


  1. In a large skillet, brown the ground porcupine meat until no longer pink. Drain any excess fat.
  2. Add the taco seasoning, onion and bell pepper. Cook until the veggies are tender, about 5 minutes.
  3. Spoon the porcupine mixture into taco shells and top with your favorite fixings.
  4. Serve with a side of guacamole for dipping the quills, if using. Make sure to have 911 on speed dial in case of an accidental impaling.

Porcupine Kebabs

Fire up the grill and get ready for a skewered sensation! These porcupine kebabs are perfect for summer barbecues and impressing/horrifying your neighbors.


  • 2 lbs porcupine meat, cut into 1-inch cubes
  • 1 red onion, cut into chunks
  • 2 bell peppers, cut into chunks
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 pint cherry tomatoes
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Metal or bamboo skewers (soaked in water for 30 minutes if using bamboo)


  1. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt and pepper.
  2. Add the porcupine meat and veggies to the bowl and toss to coat evenly with the marinade. Let sit for at least 30 minutes.
  3. Thread the porcupine and veggies onto the skewers, alternating ingredients.
  4. Grill over medium-high heat for 8-10 minutes, turning occasionally, until the porcupine is cooked through and the veggies are tender and slightly charred.
  5. Serve with a side of rice or couscous and enjoy! Just be careful not to poke an eye out with those skewers. Safety first!

Porcupine Pot Pie

Nothing says comfort food like a classic pot pie, but this porcupine version takes it to a whole new level of cozy (and slightly unsettling).


  • 1 lb porcupine meat, cubed
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups porcupine or chicken broth
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 package pre-made pie crust (ain’t nobody got time to make crust from scratch)


  1. Preheat the oven to 375°F.
  2. In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
  3. Stir in the flour and cook for 1-2 minutes until it forms a paste. Slowly whisk in the broth and cream until smooth.
  4. Add the porcupine meat, peas, thyme, salt and pepper. Simmer until thickened, about 5 minutes.
  5. Transfer the mixture to a 9-inch pie dish. Top with the pie crust, crimping the edges to seal. Cut a few slits in the top to vent.
  6. Bake for 45-50 minutes until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.
  7. Dig in and enjoy the warm, flaky, porcupine-y goodness! Just don’t blame me if you start growing quills.

Porcupine Parmesan

You’ve heard of chicken parm, but have you ever tried porcupine parm? This Italian-inspired dish is sure to become a new family favorite (or at least a memorable experience).


  • 4 porcupine cutlets, pounded thin
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup Italian-seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • Fresh basil for garnish


  1. Preheat the oven to 375°F.
  2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan.
  3. Dredge each porcupine cutlet in flour, then dip in egg, then coat in breadcrumb mixture.
  4. In a large skillet, heat the olive oil over medium-high heat. Add the breaded cutlets and cook until golden brown on both sides, about 2-3 minutes per side.
  5. Transfer the cutlets to a baking dish and top each one with marinara sauce and mozzarella.
  6. Bake for 10-15 minutes until the cheese is melted and bubbly.
  7. Garnish with fresh basil and serve with a side of pasta. Mangia!

Porcupine Ramen

Ramen is all the rage these days, so why not jump on the bandwagon with this quirky porcupine version? It’s like regular ramen, but with 100% more quills!


  • 4 cups porcupine or chicken broth
  • 2 cups water
  • 2 packages ramen noodles (throw away the seasoning packets – we’re going gourmet here)
  • 1 lb porcupine meat, thinly sliced
  • 4 eggs
  • 1 cup sliced mushrooms
  • 1 cup baby spinach
  • 4 green onions, sliced
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • Sriracha to taste


  1. In a large pot, bring the broth and water to a boil. Add the ramen noodles and cook for 2-3 minutes until tender.
  2. Meanwhile, in a separate pan, sauté the porcupine meat and mushrooms until browned.
  3. Add the meat and mushrooms to the pot with the noodles. Stir in the spinach, green onions, soy sauce, rice vinegar, and sesame oil.
  4. Crack the eggs into the pot and let them poach for 2-3 minutes until set.
  5. Ladle the ramen into bowls and top with a dollop of Sriracha (if you dare). Slurp it up and feel the burn!

Well folks, there you have it – six wildly creative (and mildly concerning) porcupine dinner ideas that are sure to get your family talking (and possibly filing a restraining order). But hey, life’s too short to eat boring food, am I right? So next time you’re feeling adventurous, give one of these recipes a try. Just remember to have your tetanus shot up to date and keep the poison control hotline on speed dial.

Happy cooking, my brave and slightly unhinged friends! May your porcupine dinners be delicious, your quills be few, and your trips to the emergency room be minimal. Bon appétit!


I'm a human being. Usually hungry. I don't have lice.

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