Stuffed Roast Opossum Recipes

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POSSUM (1941 NEW AMERICAN COOKBOOK)



Possum (1941 New American Cookbook) image

I finally found it! A published, authentic recipe for cooking possum. My father and his 8 siblings ate possum growing up in the Great Depression. I also have friends from here in Appalachian Tennessee who ate possum as late as the 1960's and 70's. So I will post this recipe just for the sake of historical knowledge. You can let...

Provided by Susan Feliciano

Categories     Wild Game

Time 2h45m

Number Of Ingredients 5

1 young possum, 2-3 pounds
salt and pepper
juice of 1 lemon
large kettle of very hot water
roasting pan with tight-fitting lid or heavy tinfoil

Steps:

  • 1. Plunge animal into very hot but not boiling water 2 minutes. Pull out or scrape off hair without damaging skin. Slit belly from throat to hind legs. Remove entrails, feet, eyes, and brains. Do not remove head or tail. Wash thoroughly. If possible, freeze for 3 or 4 days.
  • 2. When ready to cook, wipe with a cold, damp cloth. Sprinkle with salt and pepper. Put in roasting pan. Add 1 cup water and juice of 1 lemon. Bake in hot oven (400°F) for 15 minutes, turning once. Cover. Reduce heat and bake in moderate oven (350°F) for 1 1/4 to 1 1/2 hours.

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