Yield: 1 recipe
| Measure | Ingredient |
|---|---|
| 6 \N | porcupine chops |
| 3 \N | fingers coltsfoot salt |
| 1 quart | maple sap |
| 2 smalls | wild onions |
| 4 \N | 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