Opossum Information

"When eating opossum, it's always a good idea to eat in pairs. That way one of the two can always be watching for traffic."

Opossum should be handled in accordance with the general rules for game in the field. The blood should be drained and the entrails removed. The body cavity should be wiped clean. When hung for 48 hours, they are ready to be skinned and cooked.

Opossum meat is light colored and tender. Excess fat may be removed, but there is not a strong flavor or odor contained in the fat. Chill to firm up fat for easy removal.

If possible, trap 'possum and feed it on milk and cereals for 10 days before killing. Clean, but do not skin. Treat as for pig by immersing the unskinned animal in water just below the boiling point. Test frequently by plucking at the hair. When it slips out readily, remove the 'possum from the water and scrape. While scraping repeatedly, pour cool water over the surface of the animal. Remove small red glands in small of back and under each foreleg between the shoulder and rib.

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Possum Pot Pie

· 1 c Glazed huckleberries

· 3 Shots gin or moonshine

· 1 Possum

· 1 Pie crust with top

· Sliced carrots & cabbage to taste

Cover a pan (or any implement you can put in a fire) with the bottom of your pie crust and place the possum in it. Add the huckleberries and carrots, and shred the cabbage over it. Close up the pie and bake until the neighbors' dogs come sniffing around to see what the wonderful smell is, or until the fire department arrives (whichever comes first). Remove from fire/oven, slice and enjoy.

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Opossum Roast

· 1 opossum

· Salt and pepper for rub

· 1 chopped onion

· 1 tbsp. fat

· 1 cup bread crumbs

· 1/4 tsp. Worcestershire sauce

· 1 hard boiled egg

· 1 tsp. salt

· Water

· Clean opossum according to OPOSSUM INFORMATION.

Rub opossum with salt and pepper. Brown onion in fat. Add opossum liver and cook until tender. Add bread crumbs, worcestershire sauce, egg, salt, and water. Mix thoroughly and stuff opossum. Truss like a fowl. Put in roasting pan with bacon across back and pour 1 qt. water into pan. Roast uncovered in moderate oven at 350 degrees until tender (about 2 1/2 hrs.). Baste every 15 minutes. Serve with sweet potatoes.

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White Trash Roast Possum

Possum should be cleaned as soon as possible after shooting. It should be hung for 48 hours and then it can be skinned and cooked. The meat is light colored and tender. Excess fat may be removed, but there is not strong flavor or odor contained in the fat. 1 possum 1 onion, chopped 1 tbsp fat possum liver, diced 1/4 tsp Worcestershire sauce 1 cup breadcrumbs 1 hard boiled egg, chopped 1 tsp salt water bacon

Clean possum and rub inside and out with salt and pepper. Sauté the onions, then add to the remaining ingredients except for the water and bacon. Combine together and stuff the possum. Place stuffed possum in a large roasting pan, add water to the pan, and lay bacon strips across the back of the possum. Roast uncovered in a 350F oven for about 2-1/2 hours, or until tender. Possum is best eaten in the winter time, and should be served with sweet potatoes.

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Stuffed Opossum

· 1 opossum, skinned and cleaned

· Salt and pepper

· 1/4 cup fat

· 1/2 cup chopped onion

· 1/2 cup chopped celery

· 6 cups bread cubes

· 1 tsp. salt

· Dash pepper

· 1 1/4 tsp. poultry seasoning

· 1/3 cup water

· 1 sweet potato per person

· Clean opossum according to OPOSSUM INFORMATION.

Rub opossum with salt and pepper. Melt fat in skillet; add onion and celery and cook until tender. Combine bread cubes, salt, pepper, and poultry seasonings with onions and celery. Add water and mix thoroughly. Fill the body cavity. Close by sewing the skin together with a heavy string or by skewering the skin together and lacing with a heavy string.

Place, underside down, on rack in shallow roasting pan. Roast at 300-350 degrees F. 2 to 2 1/2 hours or until well done, basting occasionally with drippings and sprinkling lightly with flour after each basting for a crisp, crackly crust.

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Barbecued Opossum

· 1 opossum, skinned and cleaned

· Prepared barbecue sauce

Clean opossum according to OPOSSUM INFORMATION.

Cut opossum in half; place on rack and roast at 300 degrees F. about 2 hours. Baste frequently with barbecue sauce.

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Opossum and Sweet Potatoes

· 1 opossum (about 2 1/2 pounds)

· 2 1/2 tsp. salt

· Pepper to taste

· Flour

· 1/2 cup water

· 4 medium sweet potatoes

· 2 tbsp. sugar

Clean opossum according to OPOSSUM INFORMATION.

Trim excess fat from opossum and discard. Wash quickly inside and out with warm water; drain thoroughly. Rub salt and pepper well into the opossum inside and out. Sprinkle inside and out with flour. Lay the opossum on its back in a roasting pan.

Add water, cover and bake in 350 degree F. oven until about half done (45 - 60 minutes). Split peeled potatoes in half lengthwise and place in pan around opossum. Add more water if needed. Cover sliced potatoes and opossum and cook 30 more minutes.

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Stewed Opossum

· 1 young, fat opossum

· 8 sweet potatoes

· 2 tbsp. butter

· 1 tbsp. sugar

· Salt

· First, catch a 'possum. This in itself is excellent entertainment on a moonlight night.

Clean opossum according to OPOSSUM INFORMATION.

Be sure to wash 'possum thoroughly. Freeze overnight either outside or in a refrigerator. When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the 'possum tender in a tightly covered pan with a little water. Arrange the taters around the 'possum, strip with pacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings.

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