Main Ingredients:

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Cooking Preparation of the Recipe:

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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. Escess 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 worchestershire
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. Saute 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. Origin:
Adapted from White Trash Shared by: Sharon Stevens, April/95.

Submitted By SHARON STEVENS On 04-12-95

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