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