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Roast porcupine with herbs served with roasted vegetables.
Tasty and exotic porcupine roasted with herbs

Roast porcupine with herbs

Author: Flavelo
Recipes Main Courses
Porcupine meat is a true rarity, its taste a transition between pork and game, its texture dense and rich. Since porcupine can have thick skin and a layer of fat, slow roasting helps the meat become tender, while fresh herbs (rosemary, thyme) balance the richness. This dish is a game of patience: collagen slowly transforms into gelatin, making the result juicy.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 550 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large roasting tin
  • Meat thermometer
  • Aluminium foil

Allergen Information

⚠️ Celery

Instructions

1 ✓

Wash the meat and pat completely dry. Make a marinade from the oil, crushed garlic and chopped herbs. Rub into the meat thoroughly.

Tip: The marinade helps tenderise the fibres and adds flavour.
2 ✓

Preheat the oven to 160°C. Cut the vegetables into large chunks, spread on the bottom of the tin. Place the meat on top, drizzle with the lemon juice.

Tip: The acidity of the lemon helps cut through the fat of the meat.
3 ✓

Pour the stock underneath, cover with foil. Roast slowly for approx. 1.5 hours.

Tip: Slow braising is essential for breaking down connective tissues.
4 ✓

Remove the foil, increase heat to 200°C, and roast for a further 20-30 minutes until browned.

Tip: Skin-on parts (if any) need to roast until crisp.
5 ✓

Rest for 15 minutes before serving. Serve together with the vegetables.

Tip: You can make a gravy from the juices thickened with a little cornflour.

Recipe FAQ

What does porcupine taste like?
It mostly resembles fatty pork with skin, but has a distinctive, sweet-gamey aroma.

Ingredients

  • 1.5 kg Porcupine meat (prepared, jointed)
  • 3 tbsp Olive oil
  • 4 cloves Garlic
  • 3 sprigs Fresh rosemary
  • 3 sprigs Fresh thyme
  • 1 whole Lemon
  • 1.5 tsp Salt
  • 1 tsp Black pepper
  • 3 whole Carrots
  • 2 stalks Celery
  • 2 whole Red onions
  • 400 ml Chicken or vegetable stock