Thanks for this recipe goes to: http://camerdish.e-monsite.com/pages/viandes/porc-epic-a-la-sauce-tomate.html


1 porcupine (fresh)
6 large tomatoes
1 clove of garlic
2 onions
1 tsp pepper (black and white)
Vegetable oil
Wild basil, leek, celery
Provencal herbs
Bouquet garni
Chilli (optional)
lemon or vinegar
seasoning cube


In a casserole dish, put your pieces of porcupine, add the herbs de provence, onion, celery, wild basil, leek (white part), finely cut. Salt, pepper and simmer over low heat for about twenty minutes. Check occasionally to see if your meat is tender. (Others prefer to sauté it in oil first, but since porcupine meat is tough meat, it's better to stew it.)

Meanwhile, dice your tomatoes, and mince the leek (green leaf part), the garlic and the remaining onion, incorporate them halfway through cooking the meat. Let simmer for 15 or 20 minutes and add at the end of cooking the chilli, the seasoning cube, and the bouquet garni. Let the sauce reduce and add your vegetable oil. check seasoning. The meat is cooked as soon as it is tender to taste. Serve with a side dish of your choice.

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