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.  

• 1 opossum, skinned and cleaned
• 1 tsp. salt
• 1 tsp. pepper
• 1 onion, chopped
• 1 opossum liver, chopped
• 1 cup bread crumbs
• 1/4 tsp. Worcestershire sauce
• 1 hard cooked egg, chopped
• 4 slices bacon

Rub opossum with salt and pepper. Brown onion in fat, add opossum liver and cook until tender. Add bread crumbs. Worcestershire sauce, egg, seasonings, and water to moisten. Stuff opossum with this mixture and truss. Place in pan, belly down. Put bacon strips across back. Add 1 quart water to pan. Roast uncovered in 350 degree F. oven until tender (about 2 1/2 hours), basting every 15 minutes.

Add water, cover and bake in 350 degree F. oven until about half done (45 - 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.