Roast possum

Yield: 1 Servings

Measure Ingredient
1 \N Possum, whole, uncleaned
1 \N Onion, large, chopped
1 tablespoon Bacon fat
\N \N Possum liver
1 cup Bread crumbs
1 teaspoon Red pepper, chopped
\N \N Worcestershire sauce, dash
1 \N Egg, hardboiled, finely chop
\N \N Salt to taste

Possums are roasted with hide on, so prepare a large pot of scalding hot water. Dip possum in it for a few minutes, then remove the hair by scraping with a dull knife, as you would scrape a hog. If some hair comes off hard, dip again in scalding (not hard-boiling) water.

Wash with soap and water, then remove entrails, keeping washed liver.

Remove head and tail (some people keep the head on). Soak in cold water to which is added 1 cup salt. Drain and rinse with boiling water. Stuff with possum stuffing, close the opening, and roast in black iron pot with a little water for 1-½ hours at 350. Baste often. SEE possum stuffing recipe. Add sweet potatoes 1 hour before possum is done.

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