Instructions: Porcupine liver, if using, should be soaked in salted water for at least 15 minutes before slicing. Parboil for 1 minute, remove , drain, and cool. Remove thin membrane from edges and all of the gristle and tubes.

Wrap the porcupine cubes and liver slices in bacon slices and alternate on skewers with the cherry tomatoes and mushroom caps or pieces. Grill the porky kebabs until done.

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