Ingredients
1 porcupine skinned, gutted and defatted
1/2 cup vinegar
2 gallons water
1/2 cup oil (Wesson)
salt and pepper to taste
garlic salt to taste
1 onion chopped into big pieces
6 carrots pealed and sliced
5 stick celery sliced
1/2 cup water
2 bay leaves
1/4 cup flour
Directions
Soak porcupine 24 hours in 2 gallons of water and 1/2 cup of vinegar.
drain and rinse really well
put in pot roast with 1/2 cup Wesson oil
season with salt pepper and garlic for taste
add onion, carrots and celery
add 1/2 cup of water and 2 bay leaves
cook on medium heat for 2 hours in post roaster
add more water if needed.
5 minutes before the timer goes off sprinkle with 1/4 cup of flour on top of porcupine
stir up and serve over rice
Recipe submitted by: Nola Angasan