Roast Possum Recipe

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Roast Possum Ingredients

1 possum, whole, uncleaned
1 onion, large, chopped
1 tbsp bacon fat
1 possum liver
1 cup bread crumbs
1 tsp red pepper, chopped
1 worcestershire sauce, dash
1 egg, hardboiled, finely chop
1 salt to taste

A Recipe for
Roast Possum

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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This is a recipe for Roast Possum from the recipe cookbook of Recipes-to-go (Meat)

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Roast Possum

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Roast Possum Directions

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 1-1/2 hours at 350. Baste
often. SEE possum stuffing recipe. Add sweet potatoes 1 hour before
possum is done.

Serves: 1

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Roast Possum Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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