Cooking Wild Game - How to Roast a Stuffed Opossum
The meat of an opossum, also commonly called possum, has an unusual, but not unpleasant flavor. It is also a very fat animal, which makes lots of drippings for basting. If you are game enough to try eating opossum, here's how to prepare it.
First you must dress the opossum. Sink it in very hot, but not boiling, water for 1 minute. Remove it from the water and scrape off the hair, being sure not to cut the skin. Slit from the bottom of the throat to the hind legs. Remove the entrails. Remove the head and tail. Reserve the liver to use for stuffing. If you don't know what the liver looks like, discard all the entrails and make the stuffing without the chopped liver.
Wash the opossum thoroughly with hot water, inside and out. Add 1 cup of salt to cold water in a large pot. Place the opossum in the water. Add more cold water to cover the opossum completely. Let stand overnight. Next day, drain off the salted water and rinse the opossum thoroughly with hot water. Drain well.
Stuffing for Roast Opossum
1 large onion, chopped fine 1 tablespoon fat (may use shortening, lard or oil) 1 opossum liver, chopped fine (optional) 1 cup dry bread crumbs 1 bell pepper, chopped 1/2 teaspoon Worcestershire sauce 1 hard boiled egg, chopped 1/2 teaspoon salt
Brown the onion in the fat in a skillet. Add the liver and cook until liver is tender. Add the bread crumbs, Worcestershire sauce, egg, salt and small amount of water to moisten, approximately 2 to 3 tablespoons. Mix together and remove from heat.
Stuff the opossum and place in a roasting pan. Add 2 tablespoons water to pan. Bake at 350 degrees F, allowing 30 minutes per pound. Baste every 15 minutes with drippings in pan. Opossum is done when browned and tender, usually after 1 to 1 1/2 hours cooking time.
Opossum is traditionally served with sweet potatoes, but you can also serve it with white potatoes.
K. Hupp enjoys cooking, gardening and 4 wheeling. Visit a Cheap Mud Tires to find a bargain on cheap mud tires.
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