Yield: 1 servings
|1 \N||Fat possum|
|1 large||Onion sauteed in 1 tbsp. lard|
|1 cup||Bread crumbs|
|1 \N||Chopped red sweet pepper|
|1 \N||Hard boiled egg, chopped Salt Dash of Worcestershire sauce|
To dress animal, immerse in very hot water for 1 minute. Remove and with a dull knife scrape off the hair. Slit and remove entrails.
Remove head and tail, if desired. Wash thoroughly inside and out with hot water. Place in deep container. Add 1 cup salt and enough water to cover and let soak overnight. Drain and rinse with clean boiling water. The animal is now ready to stuff and bake or barbecue.
Chop the possum liver and add to onion and cook until tender. To mixture add rest of ingredients together with enough water to moisten. Mix well and stuff the possum with mixture. Place stuffed possum in roaster; add 2 tablespoons water and roast in moderate oven. Baste every 15 minutes until done. Serve with baked yams and collard greens. Submitted By BARRY WEINSTEIN On 02-22-95