Roast 'possum with kraut

Yield: 4 servings

Measure Ingredient
1 each Dressed Opossum; trussed
\N \N Salt and Pepper
1 teaspoon Rosemary; crumbled
½ cup Water with
½ cup White wine (optional)
3 pounds Sauerkraut
1 each Onion; quartered
1 cup Beer
2 cups Chicken broth
¼ pounds Salt pork
20 eaches Juniper berries; crushed
1 teaspoon Freshly ground pepper
1 teaspoon Caraway seeds

Rub 'Possum inside and out with salt, pepper, and the rosemary.

Place it on a rack in a shallow roasting pan, and roast until tender in a preheated 350 degree oven for about 2 to 2-½ hours.

If you wish, you can put ½ cup water and ½ cup white wine in the pan and baste the animal occasionally.

Meanwhile, wash thoroughly and drain the kraut. Place it in a kettle with the remaining ingredients and bring it to a boil. Turn down the heat, cover, and simmer for about an hour.

Place drained sauerkraut around the roast 'possum on a platter and serve with boiled or mashed potatoes.

_The L.L. Bean Game & Fish Cookbook_ Angus Cameron and Judith Jones Random House, 1983 ISBN 0-394-51191-3 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-16-95

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