Marinated porcupine chops

Yield: 1 recipe

Measure Ingredient
6 porcupine chops
3 fingers coltsfoot salt
1 quart maple sap
2 smalls wild onions
4 wild leeks

Pour the sap in a birch bark container or other non-metallic container. Cut up the onions into small pieces and add to the sap. Place the porcupine chops one at a time into the solution, placing one wild leek between the chops. Let stand overnight in a cool place. In the morning grease the stone griddle with fat and remove the chops from the marinade and fry on the griddle. Serve on hot cornmeal cakes.

See: STONE GRIDDLE COOKING

Source: "Indian Cookin'", compiled by Herb Walker, 1977 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000

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