Title: Marinated Porcupine Chops
Categories: Amerind Game
Yield: 1 Recipe

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.

See: STONE GRIDDLE COOKING

Source: "Indian Cookin'", compiled by Herb Walker, 1977

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