Ingredients
6 Porcupine chops
3 Fingers coltsfoot salt
1 qt Maple sap
2 sm Wild onions
4 Wild leeks Preparation Method
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.
BRON – Jacqueline E. Knight
