Stuffed 'Possum

Recipe Ingredients

1		Eight-pound 'Possum
2 cups	474ml	Bread cubes
1		Onion - chopped
1		Anchovy fillets - (2 oz) - chopped
2 tablespoons	30ml	Minced parsley
1		Garlic clove - mashed
1 teaspoon	5ml	Caraway seeds
1/4 teaspoon	1.3ml	Paprika
2		Eggs - beaten
1		Consomme - (10 3/4 oz) - undiluted
2 tablespoons	30ml	Butter
1 cup	237ml	Water
1 tablespoon	15ml	Worcestershire sauce

Recipe Instructions

Parboil 'possum in salted water. Make a stuffing of bread cubes, onion, anchovy, parsley, garlic, caraway, paprika, eggs, and consomme; mix well. Cook in the butter in a skillet until mixture is stiff. Stuff 'possum; put in a roaster. Add water and Worcestershire sauce. Roast at 450 degrees until brown. Reduce heat to 350 degrees and continue until well done, basting often, 2 to 2 1/2 hours.

This recipe yields 6 to 8 servings.

Alternate Stuffing:

Mix equal proportions of chestnuts, applesauce, and bread cubes; stuff 'possum. Cover stuffed 'possum with slices of sweet potato, and pour on 1 cup boiling water mixed with 1/2 cup lemon juice. Baste often while baking at 350 degrees until tender, 2 1/2 to 3 hours.

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

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