"Porcupines: To Kill Or Not To Kill?" was the title of one of my recent blog posts. I literally asked NAHC members that question, while also voicing my reasons for shooting porcupines when I come across them in the woods.

Admittedly, I was shocked by the overall response and number of comments. Most importantly, though, I was happy to see how passionate NAHC members are about wildlife and conservation issues. I will admit ... I never expected quill-pig management to be such a point of contention, but then again, life is full of pleasant surprises.

There was one recurring point about killing porcupines that I couldn't help but notice during the debate: They're easy to kill and taste great. So, as a follow-up, I decided to include quill pig as a target in my final small-game hunt of the year in north-central Wisconsin. I killed a ruffed grouse, a squirrel and, yes ... a porky; that's the ultimate mixed bag. Low and behold, it was perched in a pine tree, feasting on the bark. I removed it from the tree with my Remington Versa Max.

Skinning the quill pig was a learning experience, but I got it done. Cooking it wasn't any more difficult or interesting than cooking a chicken, but I'll quit blathering. Watch my porcupine hunt and dining experience in the short video below. And please—don't be afraid to speak up with your comments.