12-06-2011, 10:49 PM
I find that nutria are tastier, but since you asked:
1 Possum
1 cup salt
Possum Stuffing
1 large onion, chopped fine
1 tablespoon fat
Possum liver (optional)
1 cup breadcrumbs
chopped red pepper
1 dash Worcestershire sauce
1 hard-boiled egg, chopped fine
salt, to taste
Directions:
Roast Possum.
1 The Possum is a very fat animal with a peculiarly flavored meat.
2 It is dressed much as one would dress a suckling pig, removing the entrails, and if desired, the head and tail.
3 After it is dressed, wash thoroughly inside and out with hot water.
4 Cover with cold water to which has been added 1 cup of salt.
5 Allow to stand overnight. In morning, drain off the salted water and rinse well with clear water.
6 Stuff Possum with Possum stuffing (stuffing recipes next); sew opening or fasten with skewers.
7 Place in roaster, add 2 tablespoons water and roast in moderate oven (350°F) until tender and richly browned, about one and one half hours.
8 Baste every 15 minutes with drippings.
9 Remove skewers or stitches, and place on heated platter.
10 Skim fat from gravy remaining in pan.
Possum Stuffing.
1 Brown onion in fat.
2 Add finely chopped Possum liver and cook until liver is tender.
3 Add crumbs, a little red pepper, Worcestershire sauce, egg, salt and water to moisten.
Enjoy!
Grunt
1 Possum
1 cup salt
Possum Stuffing
1 large onion, chopped fine
1 tablespoon fat
Possum liver (optional)
1 cup breadcrumbs
chopped red pepper
1 dash Worcestershire sauce
1 hard-boiled egg, chopped fine
salt, to taste
Directions:
Roast Possum.
1 The Possum is a very fat animal with a peculiarly flavored meat.
2 It is dressed much as one would dress a suckling pig, removing the entrails, and if desired, the head and tail.
3 After it is dressed, wash thoroughly inside and out with hot water.
4 Cover with cold water to which has been added 1 cup of salt.
5 Allow to stand overnight. In morning, drain off the salted water and rinse well with clear water.
6 Stuff Possum with Possum stuffing (stuffing recipes next); sew opening or fasten with skewers.
7 Place in roaster, add 2 tablespoons water and roast in moderate oven (350°F) until tender and richly browned, about one and one half hours.
8 Baste every 15 minutes with drippings.
9 Remove skewers or stitches, and place on heated platter.
10 Skim fat from gravy remaining in pan.
Possum Stuffing.
1 Brown onion in fat.
2 Add finely chopped Possum liver and cook until liver is tender.
3 Add crumbs, a little red pepper, Worcestershire sauce, egg, salt and water to moisten.
Enjoy!
Grunt