Roasted Possum

Roasted Possum

Remove as much hair and fat as possible from the animal after he is skinned. Also, they can be soaked in salt water or vinegar water in the cellar overnight before cooking, or if you are fortunate enough to have an icebox, that will work too. You can simmer him for a spell in water with salt and pepper before cooking. Simmer until meat begins to become tender.

Since the meat does have a “different” flavor, you may wish to serve it with sauerkraut, sweet-sour red cabbage, radishes, barbecue sauce, A-1 Steak Sauce, Tabasco Sauce, etc. Possum don’t taste nothin’ like chicken.

1 skinned and dressed possum cut-up
3 cups sliced carrots
6 cups onions, quartered
6 cups potatoes, quartered
1 clove garlic minced
1 can cream of mushroom or celery soup
1 cup flour
2 tablespoons Worcestershire sauce
3 cups water
Salt and pepper

Note: Ramps can be substituted for onions.

Brown possum in a little grease in an ovenproof iron pot then remove pieces. Add the rest of the ingredients to the pot. Arrange possum artfully on top. Bake covered at 350 degrees F for about 1 1/2 to 2 hours.

1 Comment on "Roasted Possum"

  1. When I lived in Georgia, they would live trap possums, put them in a cage and feed them corn for a month. This would get rid of any bad taste in the event that your Sunday dinner had been feasting on road kill

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