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@@@@@ Now You're Cooking! Export Format Roast Possum none 1 possum; whole, uncleaned 1 onion; large, chopped 1 tablespoon bacon fat possum liver 1 cup bread crumbs 1 teaspoon red pepper; chopped Worcestershire sauce; dash 1 egg, hardboiled; finely chopped salt to taste Possums are roasted with hide on, so prepare a large pot of scalding hot water. Dip possum in it for a few minutes, then remove the hair by scraping with a dull knife, as you would scrape a hog. If some hair comes off hard, dip again in scalding (not hard-boiling) water. Wash with soap and water, then remove entrails, keeping washed liver. Remove head and tail (some people keep the head on). Soak in cold water to which is added 1 cup salt. Drain and rinse with boiling water. Stuff with possum stuffing, close the opening, and roast in black iron pot with a little water for 1-1/2 hours at 350. Baste often. SEE possum stuffing recipe. Add sweet potatoes 1 hour before possum is done. Posted to the BBQ List by scotlyn@juno.com (Daniel S Johnson) on Mar 25, 1998. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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