Sweet and sour porcupine



Published:

From the Homer Homemakers’ Cookbook.

 

Legs of a porcupine

Fat

1 or 2 sliced onions

½ teaspoon nutmeg

¾ cup brown sugar

1 cup cider vinegar

 

In saucepan, cook onions in vinegar until onions are transparent. Add sugar and nutmeg. Brown porcupine in fat in Dutch oven. Add vinegar mixture to porcupine. Cover and simmer 3 hours. Gravy may be thickened with corn starch. Remove meat from bone and serve with gravy over rice.

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