Yield: 1 Servings
|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.