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.