Baked Possum Food

BAKED POSSUM

Steps:

• Mix the beer, whiskey, salt, Tabasco sauce, and Worcestershire sauce together. Place possum in a large roasting pan. Sprinkle the celery, onions, and the garlic all over the possum. Pour the liquid mixture over the possum as well. Cover and refrigerate overnight. Preheat oven to 350 degrees F. Place the sweet potatoes around the possum. Bake covered for 1 1/2 hours. Baste once or twice with the marinade from the pan as the possum cooks.

POSSUM AND SWEET POTATOES

Steps:

• Skin and dress young possum, sprinkle with salt and pepper, worcestershire sauce and garlic salt and place into large stockpot or roasting pan.
• Preheat oven to 350°F.
• Put potatoes around possum and add 1 inch water.
• Completely cover pan with foil.
• Bake, covered, for 2 hours or till good and tender.
• Tastes like fresh pork.

STUFFED ROAST OPOSSUM

Steps:

• Roast Opossum:.
• The opossum is a very fat animal with a peculiarly flavored meat.
• It is dressed much as one would dress a suckling pig, removing the entrails, and if desired, the head and tail.
• After it is dressed, wash thoroughly inside and out with hot water.
• Cover with cold water to which has been added 1 cup of salt.
• Allow to stand overnight. In morning, drain off the salted water and rinse well with clear water.
• Stuff opossum with opossum stuffing (stuffing recipes next); sew opening or fasten with skewers.
• Place in roaster, add 2 tablespoons water and roast in moderate oven (350°F) until tender and richly browned, about one and one half hours.
• Baste every 15 minutes with drippings.
• Remove skewers or stitches, and place on heated platter.
• Skim fat from gravy remaining in pan.
• Opossum Stuffing:.
• Brown onion in fat.
• Add finely chopped opossum liver and cook until liver is tender.
• Add crumbs, a little red pepper, Worcestershire sauce, egg, salt and water to moisten.

POSSUM CASSEROLE

Steps:

• Skin and bone the possum (use only the best meat for the casserole, ie: the strip loins and hind quarters, cubed).
• Reserve the carcass and trimmings for stock.
• In a heavy pan, heat the clarified butter and oil.
• Sauté onion and garlic.
• When onion is clear, remove to casserole.
• Dust the cubed possum with flour and brown in batches.
• Add to casserole.
• Melt a little more clarified butter and sauté bacon and mushrooms.
• Remove to casserole De-glaze pan as necessary with red wine- add this to casserole together with herbs, ground pepper, tomato purée, beer and marsala.
• Stir, cover and cook in slow oven for 2-3 hours, adding more possum stock if necessary.