Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea dressed opossum; trussed
1 salt and pepper
1 ts rosemary; crumbled
1/2 c water with
1/2 c white wine (optional)
3 lb sauerkraut
1 ea onion; quartered
1 c beer
2 c chicken broth
1/4 lb salt pork
20 ea juniper berries; crushed
1 ts freshly ground pepper
1 ts caraway seeds

Rub 'Possum inside and out with salt, pepper, and the rosemary. Place it
on a rack in a shallow roasting pan, and roast until tender in a preheated
350 degree oven for about 2 to 2-1/2 hours.
If you wish, you can put 1/2 cup water and 1/2 cup white wine in the pan
and baste the animal occasionally.
Meanwhile, wash thoroughly and drain the kraut. Place it in a kettle
with the remaining ingredients and bring it to a boil. Turn down the heat,
cover, and simmer for about an hour.
Place drained sauerkraut around the roast 'possum on a platter and serve
with boiled or mashed potatoes.

_The L.L. Bean Game Fish Cookbook_ Angus Cameron and Judith Jones Random
House, 1983 ISBN 0-394-51191-3 Typos by Jeff Pruett

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