01-27-2005, 05:05 AM
1 Possum, dressed
-(formal?casual?)
-salt
-pepper
1 Onion, chopped
1 Opossum liver, chopped
1 tb Fat
1 c Bread crumbs
1 Hard-cooked egg, chopped
1/4 ts Worcestershire
-(worst-for-wear, I call it)
1 ts Salt
Water
Bacon slices
Rub possum with salt and pepper. Sauté onion and liver in the fat. Mix in crumbs, egg ad seasonings. Add enough water to moisten. Stuff in opossum's cavity. Truss like a fowl. Put in uncovered roasting pan. Cover with bacon slices. Pour water into pan 1 inch deep. Bake at 350 deg. until tender, about 2.5 hours. Serve with baked sweet pototoes.
Possum should be cleaned as soon as possible after shooting. It should be hung in a cool place for 48 hours. It is then ready to be skinned and cooked. The meat is light-colored and tender. Excess fat may be removed, but there is no strong flavor or odor contained in the fat.
-(formal?casual?)
-salt
-pepper
1 Onion, chopped
1 Opossum liver, chopped
1 tb Fat
1 c Bread crumbs
1 Hard-cooked egg, chopped
1/4 ts Worcestershire
-(worst-for-wear, I call it)
1 ts Salt
Water
Bacon slices
Rub possum with salt and pepper. Sauté onion and liver in the fat. Mix in crumbs, egg ad seasonings. Add enough water to moisten. Stuff in opossum's cavity. Truss like a fowl. Put in uncovered roasting pan. Cover with bacon slices. Pour water into pan 1 inch deep. Bake at 350 deg. until tender, about 2.5 hours. Serve with baked sweet pototoes.
Possum should be cleaned as soon as possible after shooting. It should be hung in a cool place for 48 hours. It is then ready to be skinned and cooked. The meat is light-colored and tender. Excess fat may be removed, but there is no strong flavor or odor contained in the fat.