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Marinated Porcupine Chops game, native 6 porcupine chops 3 fingers coltsfoot salt 1 quart maple sap 2 small 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 From: Neysa Dormish Date: 12 Dec 96 National Cooking Echo Ä Yield: 1 recipe Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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