If you can shoot it or catch it, we have a reciepe for it.
Oct 09, 2008
SOURCE: Recipes For Wildgame
Serves: 4- 1 possum, whole
- 1 quart cold water
- 1/8 cup salt
- 5 beef bouillon cubes
- 2 bay leaves
- 3 celery stalks chopped
- 2 onions sliced
- 1 bag packaged stuffing
Close cavity tightly. Place stuffed possum in roasting pan, add water, bouillon cubes, bay leaves, celery and onion. After 2 hours turn meat.
Reduce heat to 300 degrees. Cook for 1 more hour. Test roast, if not done reduce heat and cook until done.
"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.