Stuffed Roast Opossum Recipes
POSSUM (1941 NEW AMERICAN COOKBOOK)
I finally found it! A published, authentic recipe for cooking possum. My father and his 8 siblings ate possum growing up in the Great Depression. I also have friends from here in Appalachian Tennessee who ate possum as late as the 1960's and 70's. So I will post this recipe just for the sake of historical knowledge. You can let...
Provided by Susan Feliciano
Categories Wild Game
Time 2h45m
Number Of Ingredients 5
Steps:
- 1. Plunge animal into very hot but not boiling water 2 minutes. Pull out or scrape off hair without damaging skin. Slit belly from throat to hind legs. Remove entrails, feet, eyes, and brains. Do not remove head or tail. Wash thoroughly. If possible, freeze for 3 or 4 days.
- 2. When ready to cook, wipe with a cold, damp cloth. Sprinkle with salt and pepper. Put in roasting pan. Add 1 cup water and juice of 1 lemon. Bake in hot oven (400°F) for 15 minutes, turning once. Cover. Reduce heat and bake in moderate oven (350°F) for 1 1/4 to 1 1/2 hours.
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