Dixie Roast Opossum

Recipe Ingredients

1		Eight-pound Opossum - fat removed
1		Opossum liver
		Salt - as needed
		Freshly-ground black pepper - as needed
		Butter - as needed
1		Onion - chopped (medium)
1 cup	146g / 5.1oz	Cracker crumbs
1/2 teaspoon	2.5ml	Soy sauce
1		Hard-boiled egg - chopped
1/2 teaspoon	2.5ml	Celery salt
5 cups	1185ml	Boiling water
8		Beef extract cubes
4		To 6 Salt pork strips

Recipe Instructions

Rub opossum inside and out with salt and pepper. Fry liver in hot butter until well done. Remove liver and brown onion; remove onion. Chop liver and blend with onion, crumbs, soy sauce, chopped egg, celery salt, and 1 cup boiling water with 2 beef extract cubes. Stuff opossum with this mixture and truss. Put in a roaster, back up, and pin on salt pork. Dissolve 6 beef cubes in remaining boiling water and pour around opossum. Roast at 350 degrees for 2 1/2 to 3 hours, basting frequently.

This recipe yields 6 to 8 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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