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Ingredients:
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon minced garlic
1/4 teaspoon pickling spices
1/4 cup Wesson oil
1/2 cup water for fresh porcupine (none needed if frozen)
Carrots and celery
Cut the porcupine into desired sized pieces (this will equal two to three pounds of meat) and place in a Dutch Oven.
Pour the oil over the meat and add spices. Cook meat on top of stove with burner turned on low, and simmer about three hours. Sir occasionally.
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