Title: Porcupine Fricasse
Categories: Game
Yield: 1 Servings

1

Text file

Use porcupine legs only. Trim all fat from legs and soak in cold salted water for 6 to 10 hours or overnight. Drain and roll in flour. Then brown in hot fat. Remove legs and make gravy from the drippings. Place the legs in a Dutch oven and pour the gravy over them. Season with salt, pepper, garlic, onions, and herbs. Simmer slowly for about 3 hours.

(recipe from Darrell Hewitt, Gorham N.H.)

John R Labonte jrl1@hopper.unh.edu rec.hunting

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