Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Dressed Opossum; trussed 1 c Beer
Salt and Pepper 2 c Chicken broth
1 ts Rosemary; crumbled 1/4 lb Salt pork
1/2 c Water with 20 ea Juniper berries; crushed
1/2 c White wine (optional) 1 ts Freshly ground pepper
3 lb Sauerkraut 1 ts Caraway seeds
1 ea Onion; quartered

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
Submitted By JEFF PRUETT On 05-16-95

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