Roast 'possum
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Opossum | |
| 1 | Onion chopped | |
| 1 | tablespoon | Fat |
| ¼ | teaspoon | Worcestershire sauce |
| 1 | cup | Bread crumbs |
| 1 | Hard boiled egg | |
| 1 | teaspoon | Salt |
| Water for stuffing | ||
| 1 | quart | Water for roasting pan |
| 4 | slices | Bacon |
Directions
Opossum: Possum should be cleaned as soon as possible after shooting.
(Or however Jeff gets his dinner) It should be hung for 48 hours (that is more than enough time for you to come from Bama to Md) and is then ready to be skinned and cooked. The meat is light colored and tender. Excess fat may be removed, but there is no strong flavor or odor contained in the fat.
Rub possum with salt and pepper. Brown onion in fat. Add liver and cook until tender. Add bread crumbs, Worcestershire sauce, egg, salt and water. Mix thoroughly and stuff possum. Truss like a fowl.
Put in roasting pan with bacon across back and pour one quart of water into the pan. Roast uncovered in 350 oven until tender - about 2½ hours. Serve with sweet potatoes.
Charleston Receipts Cookbook == Courtesy of Dale & Gail Shipp, Columbia Md. ==
Submitted By GAIL SHIPP On 05-12-95