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