Sweet and sour porcupine

Wednesday, June 12, 2013 - 19:00

From the Homer Homemakers’ Cookbook.


Legs of a porcupine


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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