Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Opossum 1 Hard boiled egg
1 Onion chopped 1 ts Salt
1 tb Fat Water for stuffing
1/4 ts Worcestershire sauce 1 qt Water for roasting pan
1 c Bread crumbs 4 sl Bacon

Opossum: Possum should be cleaned as soon as possible after shooting.
(Or however Jeff gets his dinner) It should be hung for 48 hours
(that is more than enough time for you to come from Bama to Md) and
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.

Rub possum with salt and pepper. Brown onion in fat. Add liver and
cook until tender. Add bread crumbs, Worcestershire sauce, egg, salt
and water. Mix thoroughly and stuff possum. Truss like a fowl.

Put in roasting pan with bacon across back and pour one quart of
water into the pan. Roast uncovered in 350 oven until tender - about
2 1/2 hours. Serve with sweet potatoes.

Charleston Receipts Cookbook == Courtesy of Dale Gail Shipp,
Columbia Md. ==
Submitted By GAIL SHIPP On 05-12-95

Browse by categories