Friday, July 17, 2009

Porcupine Dinner

For some it is a delicacy

PORCUPINE




Marinated Porcupine Chops

Amount Measure Ingredient Preparation Method
6 Porcupine chops
3 Fingers coltsfoot salt
1 qt Maple sap
2 sm 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.


================================

New England Broiled Porcupine Liver

Recipe By: Jacqueline E. Knight

Amount Measure Ingredient Preparation Method
Porcupine liver(s)
Bacon slices

Soak the whole liver in salted water for
15 minutes. Remove,drain, and wipe dry.
Cut liver into 3/4-inch-thick slices.
Drop slices into boiling water for 1 minute.
Remove, drain, and cool.Remove thin membrane
from edges and all gristle and tubes. Wrap
each slice with a slice of bacon and broil for
5 minutes.

Comments: Since the porky is a sedentary animal,
the liver is relatively large. The liver is very
sweet and is considered one of the finest of game
livers. Found on http://ushotstuff.com/wg/





1 comment:

Kaleena said...

wow! I never would have know! really ^^