Roast Possum Recipe - Cooking Index
Roast Possum Recipe - Cooking Index
| 1 | Possum - whole, uncleaned | |
| 1 | Onion - large, chopped | |
| 1 tablespoon | 15ml | Bacon fat |
| Possum liver | ||
| 1 cup | 146g / 5.1oz | Bread crumbs |
| 1 teaspoon | 5ml | Red pepper - chopped |
| Worcestershire sauce - dash | ||
| 1 | Egg, hardboiled - finely chopped | |
| 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 1-1/2 hours at 350. Baste often. SEE possum stuffing recipe. Add sweet potatoes 1 hour before possum is done.
Posted to the BBQ List by [email protected] (Daniel S Johnson) on Mar 25, 1998.
Source:
Rick D. Day
Average rating:
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