If you can shoot it or catch it, we have a reciepe for it.
Oct 09, 2008
SOURCE: Recipes For Wildgame
- 1 opossum (about 2-1/2 pounds)
- 1/2 cup water
- 2-1/2 teaspoons salt
- 4 medium sweet potatoes
- Pepper to taste
- 2 tablespoons sugar
- Flour
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.
"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.Add water, cover and bake at 350 degrees F until about half done (45 to 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.
