Roast Possum
Grrrrrgh!
Course : Meat - Game
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 medium possum -- whole, uncleaned
1 medium Onion -- large, chopped
1 tablespoon bacon fat
1 medium possum liver
1 cup bread crumbs
1 teaspoon red pepper -- chopped
1 dash Worcestershire sauce
1 large egg
1 teaspoon salt to taste
 

Preparation:

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.