Possum Cook Book

POSSUM By: Richard Matthews 1

young; fat possum

8

sweet potatoes; peeled

2

tablespoons

butter

1

tablespoon

sugar salt bacon thyme or marjoram pepper

First catch a young fat possum. This in itself affords excellent sport on moonlight nights in fall. Remove the fur either by skinning or by soaking the possum in hot lye water, being careful not to get any on the hands. Clean, take off the head and feet (unless you want to cook it like whole roast pig), and wash well. Salt the possum well inside and out and freeze overnight either outdoors or in the refrigerator compartment. When ready to cook, peel 8 sweet potatoes and boil them tender in slightly salted water to which 2 tablespoons of butter and 1 tablespoon of sugar have been added. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the potatoes around the possum, strip with bacon, sprinkle with thyme or marjoram, or with pepper, and brown in the oven. Baste often with the drippings. Served hot, it sure is "a dish fo' a king." Recipe by Rock McNelly on Mar 26, 1998. -----------------Yield: 1 serving Preparation Time (hh:mm): 0:00

POSSUM ON THE HALF SHELL (ARMADILLO)

2

pounds

armadillo meat

1/2

cup

margarine; (1 stick) salt; (to taste) pepper; (to taste) lemon juice; (to taste)

Season meat with salt, pepper and lemon juice; rub with margarine. Wrap in foil; bake at 325F for 45 minutes. Remove foil; add more butter and brown.

Page 2 SOURCE: Sunburst Samplings - compiled by the Sunburst Banks of Mississippi Contributed by Walter Garner, Jr. Typed for you by Nancy Coleman Recipe by [email protected] (Daniel S Johnson) on Mar 25, 1998. -----------------Yield: 6 servings Preparation Time (hh:mm): 0:00

POSSUM OR BANDICOOT SOUP

1

Small

possum or bandicoot*

2

liters

Water

1

teaspoon

salt

1

tin

corn* any other vegies desired

1

pinch

celery leaves

1

pinch

parsley flour or gravox* to thicken fried bread; 1 slice per serving

Skin and clean possum or bandicoot, then quarter the animal. (Video tape this please. I have no idea how to do it. Also "first you have to catch a possum or bandicoot", but then that's another story.) Place it in a large pot or camp oven along with water and salt. Cover and simmer gently for 3 or 4 hours. (Tough little devils apparently.) Add vegetables and simmer for another 1 1/2 hours (Still tough. Even the vegies are resisting being associated with this.) Strain soup through a large holed colander when meat has left bone and remove bones, especially small ones. Return soup to the pot and add parsley and celery leaves. Thicken with a little flour or gravox. Cut fried bread into 1 inch squares and serve soup over toast, boiling hot. *For those of you that haven't met a bandicoot, it is something between a possum and a raccoon, sort of, I think, maybe. *Tin of corn? Well a can I guess, 16 oz. *Now, when you boil this meat for 5 1/2 hours, strain it and throw it away, it does make me wonder why you started in the first place.

Page 3 *Gravox is a meat concentrate seasoning I think. The dish must be need some flavor. *Fry the bread any way you want to. *All things considered, a brick or stone would be a reasonable alternative if you don't happen to have a possum or bandicoot available. Recipe by [email protected] (Daniel S Johnson) on Mar 25, 1998. -----------------Yield: 1 serving Preparation Time (hh:mm): 0:00

POSSUM STUFFING

1 1

onion, large; finely chopped tablespoon

fat possum liver; (optional)

1

cup

bread crumbs

1

teaspoon

red peppers; chopped Worcestershire sauce; dash

1

egg, hardboiled; finely chopped salt to taste

Brown onion in hot fat, add finely chopped liver. Cook until tender. Add other ingredients plus enough water to moisten mixture. Mix, stuff possum and skewer or sew the opening shut. Suggestions: Some parboil the possum before roasting. Others remove the skin and fat. Try rubbing possum with a little sage before roasting. Sweet potatoes are absolute requirement to a Southerner. Recipe by [email protected] (Daniel S Johnson) on Mar 25, 1998. -----------------Yield: 1 serving Preparation Time (hh:mm): 0:00

Page 4

ROAST OPOSSUM

1

young possum

2

teaspoons

salt

4

large

red chili peppers; seeded, chopped

1

large

onion; chopped

6

peppercorns crushed in a mortar

8

strips

fatty bacon

6

medium

sweet potatoes or 4 lg. yams; peeled and sliced -- 1\2 inch thick

Put possum in lg. kettle with water to cover. Add salt, red peppers, and peppercorns. Simmer for 30 min. Drain meat; reserve liquid. Put meat in a roasting pan. cover with bacon strips. Continue cooking kettle liquid, boiling over high heat until 2 1/2 cups remain. Pour this over the meat and roast in preheated 350 degree oven for 30 min., basting every 10 min. Arrange potatoes or yams around the meat and continue to roast 30 min. more or until meat is tender and potatoes or yams are done SERVES: 4-6 SERVE WITH: cooked turnip greens Mastercook Formatted By Kurt Lucas Submitted to the BBQ Mailing List by [email protected] on Feb 16, 1999, converted by MC_Buster.

-----------------Yield: 1 serving Preparation Time (hh:mm): 0:00

Page 5

ROAST POSSUM

1

possum; whole, uncleaned

1 1

onion; large, chopped 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 [email protected] (Daniel S Johnson) on Mar 25, 1998. -----------------Yield: 1 serving Preparation Time (hh:mm): 0:00

POSSUM PISTOLS

1

lb

lean ground beef

1

cup.

onion chopped

2

cloves

garlic minced

2

cup

8 oz sharp cheddar cheese grated

1

pkg

taco seasoning mix

Page 6 salt/pepper to taste 1 16

oz

pkg egg roll wrappers

Cook first 3 ingredients until meat is done. Drain well. Add the next 3 ingredients and stir until cheese melts. Spoon meat mixture in center of each egg roll wrapper. Fold bottom edge over filling, fold right side over, then the left side. Lightly brush remaining flap with water. Fold over tightly, press gently to seal. Fry in hot oil at 375* for 1 minute. Serve with salsa.

POSSUM LODGE FIREHOUSE CHILI

2

cans

mexican beans

1

can

rotel tomatoes and green chilies

1

medium

onion, diced

12

oz.

can beer

1

lb.

ground chuck

3

tbs.

chili powder

1

tsp.

cumin

Brown ground chuck and onion; drain. Combine with remaining ingredients in a slow cooker. Cook over medium setting for 12-24 hours. Add chili powder as desired.

POSSUM TROT GINGERBREAD PEOPLE By: Lee Sparks, Possum Trot Bed & Breakfast, Unionville, In 2

margarine

1

cup

granulated sugar

0.5

cup

molasses

1

teaspoon

nutmeg; ground

1

teaspoon

cloves; ground

1

teaspoon

cinnamon; ground

1

teaspoon

vinegar

1

each

eggs; beaten

5

cup

flour

1

teaspoon

baking soda

Mix the margarine, sugar, molasses and spices and bring to a boil,

Page 7 stirring constantly. Cool to lukewarm. Add 1 tsp. vinegar and the beaten eggs. Mix thoroughly. Add 5 cups of flour and 1 tsp. baking soda. Refrigerate dough until ready to bake. Roll to 1/8" thickness using additional flour as necessary. cut into desired shapes with slightly floured cutters. Bake at 350 degrees for 8 to 10 minutes on an ungreased cookie sheet. Yield: 1 servings

ALMA'S RECIPE FOR 'POSSUM

1/2

cup

lime

1

gm

water

1

cup

salt

1

red pepper pod

Put 1/2 cup lime in about 1 gallon of boiling water and scald quickly, and pull off hair while hot. Scrape well--remove feet, tail, and entrails--like you would a pig. Cut off ears, remove eyes and head if desired. Pour hot water over it and clean thoroughly. Put one cup salt in sufficient cold water to cover possum, add 1 pod red pepper and let stand overnight. In the morning remove salt water and pour boiling water over it. Cook in enough boiling water to boil up over possum but not enough to cover. Cook until skin can be pierced with a fork easily, and let stand in water until ready for baking. When ready to bake, place possum in pan with skin side up. Bake in a moderate oven until crisp and brown. If fire is too hot, skin will blister and burn. Carve possum and surround with potatoes (sliced or quartered) which have been previously baked. 192 DULL, Mrs. S.R. Southern Cooking Grosset & Dunlap New York Yield: 6 servings

Page 8

POSSUM STUFFING

1

each

1

tablespoon

1

onion, large, finely chopped fat possum liver (optional)

1

cup

bread crumbs

1

teaspoon

red peppers, chopped

1 1

worcestershire sauce, dash each

1

egg, hardboiled, finely chop salt to taste

** THESE INGREDIENTS ARE DUPLICATED IN ROAST POSSUM RECIPE Brown onion in hot fat, add finely chopped liver. Cook until tender. Add other ingredients plus enough water to moisten mixture. Mix, stuff possum and skewer or sew the opening shut. Suggestions: Some parboil the possum before roasting. Others remove the skin and fat. Try rubbing possum with a little sage before roasting. Sweet potatoes are absolute requirement to a Southerner. Recipe date: 01/15/63 Yield: 1 servings

ROAST POSSUM

1

each

possum, whole, uncleaned

1

each

onion, large, chopped

1

tablespoon

bacon fat

1

possum liver

1

cup

bread crumbs

1

teaspoon

red pepper, chopped

1 1 1

worcestershire sauce, dash each

egg, hardboiled, finely chop 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.

Page 9 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. Recipe date: 01/15/63 Yield: 1 servings

ROAST 'POSSUM WITH KRAUT

1

each

1

dressed opossum; trussed salt and pepper

1

teaspoon

rosemary; crumbled

1/2

cup

water with

1/2

cup

white wine (optional)

3

lb

sauerkraut

1

each

onion; quartered

1

cup

beer

2

cup

chicken broth

1/4

lb

salt pork

20

each

juniper berries; crushed

1

teaspoon

freshly ground pepper

1

teaspoon

caraway seeds

Rub 'Possum inside and out with salt, pepper, and the rosemary. Place it on a rack in a shallow roasting pan, and roast until tender in a preheated 350 degree oven for about 2 to 2-1/2 hours. If you wish, you can put 1/2 cup water and 1/2 cup white wine in the pan and baste the animal occasionally. Meanwhile, wash thoroughly and drain the kraut. Place it in a kettle with the remaining ingredients and bring it to a boil. Turn down the heat, cover, and simmer for about an hour. Place drained sauerkraut around the roast 'possum on a platter and serve with boiled or mashed potatoes. _The L.L. Bean Game & Fish Cookbook_ Angus Cameron and Judith Jones Random House, 1983 ISBN 0-394-51191-3 Typos by Jeff Pruett Yield: 4 servings

Page 10

POSSUM STUFFING

1 1

onion, large, finely chopped tablespoon

1

fat possum liver (optional)

1

cup

bread crumbs

1

teaspoon

red peppers, chopped

1

worcestershire sauce, dash

1

egg, hardboiled, finely chop

1

salt to taste

Brown onion in hot fat, add finely chopped liver. Cook until tender. Add other ingredients plus enough water to moisten mixture. Mix, stuff possum and skewer or sew the opening shut. Suggestions: Some parboil the possum before roasting. Others remove the skin and fat. Try rubbing possum with a little sage before roasting. Sweet potatoes are absolute requirement to a Southerner. Yield: 1 servings

ALMA'S RECIPE FOR 'POSSUM

1/2

cup

lime

1

gm

water

1

cup

salt

1

red pepper pod

Put 1/2 cup lime in about 1 gallon of boiling water and scald quickly, and pull off hair while hot. Scrape well--remove feet, tail, and entrails--like you would a pig. Cut off ears, remove eyes and head if desired. Pour hot water over it and clean thoroughly. Put one cup salt in sufficient cold water to cover possum, add 1 pod red pepper and let stand overnight. In the morning remove salt water and pour boiling water over it. Cook in enough boiling water to boil up over possum but not enough to cover. Cook until skin can be pierced with a fork easily, and let stand in water until ready for baking.

Page 11 When ready to bake, place possum in pan with skin side up. Bake in a moderate oven until crisp and brown. If fire is too hot, skin will blister and burn. Carve possum and surround with potatoes (sliced or quartered) which have been previously baked. 192 DULL, Mrs. S.R. Southern Cooking Grosset & Dunlap New York Yield: 6 servings

POSSUM & TATERS

1 2

young, fat possum tablespoon

8 1

butter sweet potatoes

tablespoon

1

sugar salt

First, catch a possum. This in itself is excellent entertainment on a moonlit night. Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight, either outside or in a refrigerator. When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum until tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings. Brent Williams 1996 Yield: 6 servings

POSSUM ON THE HALF SHELL (ARMADILLO)

2

lb

armadillo meat

Page 12 1/2

cup

margarine (1 stick)

1

salt (to taste)

1

pepper (to taste)

1

lemon juice (to taste)

Season meat with salt, pepper and lemon juice; rub with margarine. Wrap in foil; bake at 325 degrees for 45 minutes. Remove foil; add more butter and brown. SOURCE: Sunburst Samplings - compiled by the Sunburst Banks of Mississippi Contributed by Walter Garner, Jr. Typed for you by Nancy Coleman Yield: 6 servings

POSSUM OR BANDICOOT SOUP

1

each

small possum or bandicoot*

2

liter

water

1

teaspoon

salt

1

each

tin corn*

1

any other vegies desired

1

pinch

celery leaves

1

pinch

parsley

1

flour or gravox* to thicken

1

fried bread,1 slice per serv

Skin and clean possum or bandicoot, then quarter the animal. (Video tape this please. I have no idea how to do it. Also "first you have to catch a possum or bandicoot", but then that's another story.) Place it in a large pot or camp oven along with water and salt. Cover and simmer gently for 3 or 4 hours. (Tough little devils apparently.) Add vegetables and simmer for another 1 1/2 hours (Still tough. Even the vegies are resisting being associated with this.) Strain soup through a large holed colander when meat has left bone and remove bones, especially small ones. Return soup to the pot and add parsley and celery leaves. Thicken with a little flour or gravox. Cut fried bread into 1 inch squares and serve soup over toast,boiling hot. *For those of you that haven't met a bandicoot, it is something between a possum and a raccoon, sort of, I think, maybe. *Tin of corn? Well a can I guess, 16 oz.

Page 13

*Now, when you boil this meat for 5 1/2 hours, strain it and throw it away, it does make me wonder why you started in the first place. *Gravox is a meat concentrate seasoning I think. The dish must be need some flavor. *Fry the bread any way you want to. *All things considered, a brick or stone would be a reasonable alternative if you don't happen to have a possum or bandicoot available. Gerry Nolan "If at first you don't succeed, destroy all evidence that you even tried." Yield: 1 servings

POSSUM POT PIE

1

cup

glazed huckleberries

3

shots gin or moonshine

1

possum

1

pie crust with top

1

sliced carrots & cabbage

1

to taste

If roadkill---make jambalaya If caught---proceed with recipe Cover a pan (or any implement you can put in a fire) with the bottom of your pie crust and place the possum in it. Add the huckleberries and carrots, and shred the cabbage over it. Close up the pie and bake until the neighbors' dogs come sniffing around to see what the wonderful smell is, or until the fire department arrives (whichever comes first). Remove from fire/oven, slice and enjoy. Anthony Trummert Yield: 6 servings

Page 14

POSSUM STUFFING

1 1

onion, large, finely chopped tablespoon

1

fat possum liver (optional)

1

cup

bread crumbs

1

teaspoon

red peppers, chopped

1

worcestershire sauce, dash

1

egg, hardboiled, finely chop

1

salt to taste

Brown onion in hot fat, add finely chopped liver. Cook until tender. Add other ingredients plus enough water to moisten mixture. Mix, stuff possum and skewer or sew the opening shut. Suggestions: Some parboil the possum before roasting. Others remove the skin and fat. Try rubbing possum with a little sage before roasting. Sweet potatoes are absolute requirement to a Southerner. Yield: 1 servings

ROAST POSSUM

1

possum, whole, uncleaned

1

onion, large, chopped

1

tablespoon

1

bacon fat possum liver

1

cup

bread crumbs

1

teaspoon

red pepper, chopped

1

worcestershire sauce, dash

1

egg, hardboiled, finely chop

1

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

Page 15 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. Yield: 1 servings

ROAST POSSUM WITH SPICED APPLES & SWEET POTATOES

1

flour

1

salt and freshly ground black peppe; r

1

teaspoon

thyme

1

each

possum; dressed, washed, and patt

1/2

cup

red wine

1 1/4

cup

water

4

each

sweet potatoes; pared and split lengthwis

4

each

apples; pared, cored, and halved

1

cup

brown sugar

1/2

teaspoon

allspice

3/4

teaspoon

ground cinnamon

1/2

teaspoon

nutmeg

Mix flour, salt, pepper, and thyme and rub inside and outside the animal. Place on rack in roasting pan. Add the wine and water, cover tightly, and roast in a preheated 350 degree oven for about an hour. Pour off all but a cup of the liquid. Lay the sweet potatoes in the pan, cover, and continue roasting 45 minutes. Now lay in the cored and halved apples amid the sweet potatoes and sprinkle both fruit and vegetables with a mixture of the sugar and the spices. Continue to roast, with the roaster now uncovered, for another 30 minutes, or until the possum is tender. _The L.L. Bean Game & Fish Cookbook_ Angus Cameron and Judith Jones Random House, 1983 ISBN 0-394-51191-3 Yield: 4 servings

Page 16

764535 POSSUM PIE

30 1

ritz crackers, crushed cup

3

chopped nuts egg whites

1

cup

granulated sugar

1/2

cup

whipping cream, whipped

1

grated coconut

Combine crackers and nuts. Beat egg whites until frothy. Gradually beat in sugar. Continue beating until stiff peaks form. Fold crackers and nuts into egg whites. Turn mixture into a lightly greased pie pan. Bake at 350 degrees for 15 minutes or until lightly browned. Cool pie. Just before serving, top with whipped cream and coconut. Makes 6 to 8 servings. Submitted By BARRY WEINSTEIN On 08-02-95 Yield: 1 servings

GEN-U-INE ARKANSAS BAKED POSSUM

1

catch possum

Put Possum in 55 gallon drum and feed for 3 weeks (vegetables, grain, etc.). Shoot possum between the eyes (his brain is real small, but it's around there somewhere). Scald in 140 degree water with hickory ashes and green pine needles. Scrape hair with mason jar lid. Rub down liberally with salt and pepper. Place roasting rack in pan. 1 cup water and 1/4 cup wild turkey in bottom of pan. Slow cook 2 hours (medium possum) baste often. Remove top and brown 15 minutes. Slice and serve on sweet potatoes. Feeds one Hillbilly or 150-300 city folk. Submitted By JENNY EUWINE REDDNIK On 08-02-95 Yield: 1 servings

Page 17

NATCHO CHEESE POSSUM SLICES

1

medium

1

large

1

to 1 lg possum, peeled, and sliced onion, chopped green pepper, chopped

1

bunch

green onions, chopped

1

cup

barbecue sauce

1

cup

water

1

teaspoon

garlic powder

1

teaspoon

parsley flakes

4

tablespoon

taco seasoning

1/4

teaspoon

black pepper

2

cup

grated cheese (cheddar, mozarella,; or combination of)

Peel and slice possum. Line cookie sheet with tin foil. Spray foil with non-stick spray (Pam) In large bowl, combine possum, green onions, green peppers and white onions. Pour onto foil lined pan. In same bowl, mix barbecue sauce, water, and dry spices. Pour over top of possum. Bake in 400 F oven for 45 minutes. Turn and seperate to ensure even cooking. Bake an additional 10 minutes or so. (Baking time depends on how thick you slice the animal) Sprinkle grated cheese on top of cooked possum, and continue cooking until cheese has melted and the edges become crispy. Let sit for about 4-5 minutes before serving to allow the cheese to set up a bit. Origin: Adaptation from another recipe Shared by: Sharon Stevens' :

Brother, Evan Stevens.

Submitted By BARRY WEINSTEIN On 08-02-95 Yield: 6 servings

POSSUM

1

possum

1

salt & pepper

1

sweet potatoes

It jest stands to reason thet if you're jest newly hitched, you might not know th' best way to fix `possom - (sum mothers fail to teach

Page 18 their young'uns important things). So if you wants to weasel yore man's heart -- spring this recipe on him. Take a possum and parboil until tender. Take out of water and put in bread pan, then pepper to taste. Take three large sweet potatoes and boil until tender. Lay these around possum in bread pan, put in oven and bake until brown. Serve warm. Submitted By JENNY EUWINE REDDNIK On 08-02-95 Yield: 1 servings

ROAST 'POSSUM

1

opossum

1

onion chopped

1

tablespoon

fat

1/4

teaspoon

worcestershire sauce

1

cup

bread crumbs

1 1

hard boiled egg teaspoon

1

salt water for stuffing

1

quart

water for roasting pan

4

slice

bacon

Opossum: Possum should be cleaned as soon as possible after shooting. (Or however Jeff gets his dinner) It should be hung for 48 hours (that is more than enough time for you to come from Bama to Md) and is then ready to be skinned and cooked. The meat is light colored and tender. Excess fat may be removed, but there is no strong flavor or odor contained in the fat. Rub possum with salt and pepper. Brown onion in fat. Add liver and cook until tender. Add bread crumbs, Worcestershire sauce, egg, salt and water. Mix thoroughly and stuff possum. Truss like a fowl. Put in roasting pan with bacon across back and pour one quart of water into the pan. Roast uncovered in 350 oven until tender - about 2 1/2 hours. Serve with sweet potatoes. Charleston Receipts Cookbook == Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 05-12-95 Yield: 1 servings

Page 19

ROAST 'POSSUM WITH KRAUT

1

each

dressed opossum; trussed

1

teaspoon

rosemary; crumbled

1/2

cup

water with

1/2

cup

white wine (optional)

3

lb

sauerkraut

1

each

onion; quartered

1

cup

beer

2

cup

chicken broth

1/4

lb

salt pork

20

each

juniper berries; crushed

1

teaspoon

freshly ground pepper

1

teaspoon

caraway seeds

1

salt and pepper

Rub 'Possum inside and out with salt, pepper, and the rosemary. Place it on a rack in a shallow roasting pan, and roast until tender in a preheated 350 degree oven for about 2 to 2-1/2 hours. If you wish, you can put 1/2 cup water and 1/2 cup white wine in the pan and baste the animal occasionally. Meanwhile, wash thoroughly and drain the kraut. Place it in a kettle with the remaining ingredients and bring it to a boil. Turn down the heat, cover, and simmer for about an hour. Place drained sauerkraut around the roast 'possum on a platter and serve with boiled or mashed potatoes. _The L.L. Bean Game & Fish Cookbook_ Angus Cameron and Judith Jones Random House, 1983 ISBN 0-394-51191-3 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-16-95 Yield: 4 servings

Page 20

ROAST POSSUM WITH SPICED APPLES AND SWEET POTATOES

1

flour

1

salt and freshly ground black peppe; r

1

teaspoon

thyme

1

each

possum; dressed, washed, and patt

1/2

cup

red wine

1 1/4

cup

water

4

each

sweet potatoes; pared and split lengthwis

4

each

apples; pared, cored, and halved

1

cup

brown sugar

1/2

teaspoon

allspice

3/4

teaspoon

ground cinnamon

1/2

teaspoon

nutmeg

Mix flour, salt, pepper, and thyme and rub inside and outside the animal. Place on rack in roasting pan. Add the wine and water, cover tightly, and roast in a preheated 350 degree oven for about an hour. Pour off all but a cup of the liquid. Lay the sweet potatoes in the pan, cover, and continue roasting 45 minutes. Now lay in the cored and halved apples amid the sweet potatoes and sprinkle both fruit and vegetables with a mixture of the sugar and the spices. Continue to roast, with the roaster now uncovered, for another 30 minutes, or until the possum is tender. _The L.L. Bean Game & Fish Cookbook_ Angus Cameron and Judith Jones Random House, 1983 ISBN 0-394-51191-3 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-11-95 Yield: 4 servings

Page 21

UNCLE DADDY'S SOUTHERN POSSUM STEW

1

possum

1

dumplings

1

sweet potatoes

1

onions

1

salt

After hunting with a lantern in your hand all night, take the possum you have bagged and break his neck by putting your foot on the possum's head and pulling up on his tail. Use boiling water to scald Brother Possum. In a large pan, dress the animal by pulling out those hairs on him. When all is well done, cut Brother Possum into four parts. Add salt and boil the meat until tender. Make your dumplings and add them slowly to the boiling meat. After the possum has boiled about an hour, put the parts into a baking dish. Peel sweet potatoes and slice them thick. Place the slices in the pan around the pieces of possum. Add onions if desired. Bake for 1 hour. This is a Sunday dinner for 12 people with the dumplings. Submitted By JENNY EUWINE REDDNIK On 08-02-95 Yield: 1 servings

WHITE TRASH ROAST POSSUM

1

no ingredients found

Possum should be cleaned as soon as possible after shooting. It should be hung for 48 hours and then it can be skinned and cooked. The meat is light colored and tender. Escess fat may be removed, but there is not strong flavor or odor contained in the fat. 1 possum 1 onion, chopped 1 tbsp fat possum liver, diced 1/4 tsp worchestershire sauce 1 cup breadcrumbs 1 hard boiled egg, chopped 1 tsp salt water bacon Clean possum and rub inside and out with salt and pepper. Saute the onions, then add to the remaining ingredients except for the water and bacon. Combine together and stuff the possum. Place stuffed possum in a large roasting pan, add water to the pan, and lay bacon strips

Page 22 across the back of the possum. Roast uncovered in a 350F oven for about 2-1/2 hours, or until tender. Possum is best eaten in the winter time, and should be served with sweet potatoes. Origin: Adapted from White Trash Shared by: Sharon Stevens, April/95. Submitted By SHARON STEVENS On 04-12-95 Yield: 1 servings

OPOSSUM SAUSAGE

5

feet medium hog casings

4

lb

opossum, trimmed of all fat cubed

1

lb

pork fat, cubed

2

teaspoon

salt

2

teaspoon

white pepper

1

teaspoon

tabasco sauce

1

teaspoon

crushed cumin

1

teaspoon

oregano

2

teaspoon

sweet paprika

Prepare casings. Mix remaining ingredients, grind using the coarse disk and stuff into casings. Twist off into 3-4" links. Cook by sauteing inoil until well browned. Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94. Submitted By CAROLYN SHAW On 12-09-94 Yield: 5 pounds

POSSUM ON THE HALF SHELL (ARMADILLO)

2

lb

armadillo meat

1/2

cup

margarine (1 stick)

1

salt (to taste)

1

pepper (to taste)

1

lemon juice (to taste)

Season meat with salt, pepper and lemon juice; rub with margarine.

Page 23 Wrap in foil; bake at 325 degrees for 45 minutes. Remove foil; add more butter and brown. SOURCE: Sunburst Samplings - compiled by the Sunburst Banks of Mississippi Contributed by Walter Garner, Jr. Typed for you by Nancy Coleman Submitted By NANCY COLEMAN On 10-21-94 Yield: 6 servings

TOBY'S POSSUM ROAST

1

fat possum

1

large

onion sauteed in 1 tbsp. lard

1

cup

bread crumbs

1

chopped red sweet pepper

1

hard boiled egg, chopped salt dash; of worcestershire sauce

To dress animal, immerse in very hot water for 1 minute. Remove and with a dull knife scrape off the hair. Slit and remove entrails. Remove head and tail, if desired. Wash thoroughly inside and out with hot water. Place in deep container. Add 1 cup salt and enough water to cover and let soak overnight. Drain and rinse with clean boiling water. The animal is now ready to stuff and bake or barbecue. Chop the possum liver and add to onion and cook until tender. To mixture add rest of ingredients together with enough water to moisten. Mix well and stuff the possum with mixture. Place stuffed possum in roaster; add 2 tablespoons water and roast in moderate oven. Baste every 15 minutes until done. Serve with baked yams and collard greens. Submitted By BARRY WEINSTEIN On 02-22-95 Yield: 1 servings

CHEROKEE POSSUM (OO-NI-NA-SU-GA-OO-GA-ME)

recipe Grape Drink.Gather ripe possum grapes--the kind that are still sour after they br ripen br when the = frost has fallen on them. Hang up for the winter use. To br pepare,the = shell off the grapes from the stems, wash, stew them in warm water. When they are throughly cooked mash them in the

Page 24 same water, let this sit until the seeds settle. Strain off the juice. Bring juice to Aboil and thicken with a little cornmeal. Continue cooking until meal is done.Serve hot or cold.....sweeten to your desire...

CHOCTAW POSSUM

1

opossum salt pepper sweet potatoes

Live catch a possum and pen him up. Feed him good clean food (table scraps, dog food, etc.) and give him plenty clean fresh water for two weeks. Butcher and skin the possum, wash him thoroughly with clean water, soak overnight in a glass bowl or crock in a solution of 1/4 cup salt to a gallon of water. Remove from solution and drain possum. Prepare sweet potatoes buy washing thoroughly and trimming bad spots out with a paring knife. Salt and pepper the possum carcass to taste. Place sweet potatoes in body cavity, put carcass on a large cookie sheet and surround with remaining sweet potatoes. Place in oven and bake for 3-4 hours or until sweet potatoes are done. (test with fork for tenderness. Remove from oven and allow to cool for a few minutes. Yield: 4 servings

NATIVEWAY POSSUM GRAPE DRINK (OO-NI-NA-SU-GA OO-GA-MA)

1

x

no ingredients

Ripe possum grapes Little cornmeal Gather ripe possum grapes (the kind that are still sour after they ripen when the frost has fallen on them). Hang up for winter use. To prepare, shell off the grapes from the stems, was, and stew them in water. When they are done, mash in the water they were cooked in. Let this sit until the seeds settle, then pour off the juice. Put the juice back on the fire and, when boiling, add a little cornmeal to thicken. Continue cooking until the meal is done. Remove from the

Page 25 fire and drink hot or cold. Classification: Traditional Nation/Tribe: Unknown From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

STUFFED POSSUM ROAST

1

possum; whole

1

quart

cold water

1/8

cup

salt

4

or

5 beef bouillon cubes

2

large

bay leaves

3

celery

stalks; chopped

2

medium

onions; sliced

1

bag

stuffing; any kind is fine pepper to taste

Preheat oven to 350ºF. Soak possum in cold salt water for 12 hours. Rinse meat in cold water; refrigerate about 3-4 hours. Prepare stuffing according to package directions; stuff possum cavity with prepared stuffing. Close the possum cavity tightly. Place stuffed possum in roasting pan, add water, bouillon cubes, bay leaves, celery and onion and pepper. After 2 hours turn the meat and reduce heat to 300 ºF; cook for 1 hour or until done.

Page 26

ALMA'S RECIPE FOR 'POSSUM

1/2

cup

lime

1

gm

water

1

cup

salt

1

red pepper pod

1

possum

Put 1/2 cup lime in about 1 gallon of boiling water and scald quickly, and pull off hair while hot. Scrape well--remove feet, tail, and entrails--like you would a pig. Cut off ears, remove eyes and head if desired. Pour hot water over it and clean thoroughly. Put one cup salt in sufficient cold water to cover possum, add 1 pod red pepper and let stand overnight. In the morning remove salt water and pour boiling water over it. Cook in enough boiling water to boil up over possum but not enough to cover. Cook until skin can be pierced with a fork easily, and let stand in water until ready for baking. When ready to bake, place possum in pan with skin side up. Bake in a moderate oven until crisp and brown. If fire is too hot, skin will blister and burn. Carve possum and surround with potatoes (sliced or quartered) which have been previously baked. 1928 DULL, Mrs. S.R. Southern Cooking Grosset & Dunlap New York Submitted by John Hartman Indianapolis, IN [email protected] Yield: 6 servings

Page 27

AUSTRALIAN POSSUM RIDGEY DIDGE POSSUM ROLL

1 5

possum tablespoon

balsamic vinegar

5

onions

2

cloves garlic

5

carrots

1

stalk celery

2

turnips

3

tomatoes

2

tablespoon

1 1

cold pressed olive oil clump italian parsley

tablespoon

fresh rosemary

5

bay leaves

3

cloves

2

tablespoon

vegemite

1

damper (like a hot dog

1

roll)

Note: As mentioned previously, there is a species of possum which is protected in Australia. They cannot be trapped, shot or hunted. If you run over an Australian possum, and it is still alive, call WIRES, which protects Australia's native fauna. If it's dead, then this recipe may serve a purpose. First, skin the possum, checking first for lice, myxomitosis, and living young in the pouch. Separate legs from breast. Discard head, neck, tail and claws. If you wish, hold the offal for thanksgiving stuffing. Then cut the possum into long stringy pieces. Marinate overnight in vinegar, rosemary, bay leaf, clove, garlic & oil mixture. Make the roll: split the damper, and spread vegemite on each side. Put aside. Chop the carrot, turnip and tomato into small pieces, then cook with the rest of the ingredients, and stew in a pot, adding a chicken stock cube for seasoning. Dip the possum pieces in the pot, then barbecue for 20 minutes (or until cooked to personal taste). To serve: like a hot dog, use the damper & vegemite roll to surround pieces of possum. Serve with chips, salad and beer. Recipe by Holly and Chloe Bennett, Cootamundra, Australia Donated by Pat Woolley From: Bill Swisher

Date: 19 Sep 98

Page 28

Yield: 4 servings

BAKED POSSUM

1

large

1

possum, skinned, dressed, and washed

1

quart

beer

4

tablespoon

tabasco sauce

1 1/2

tablespoon

salt

2

onions, chopped

1

cloves garlic, minced

2

tablespoon

4

worcestershire sauce sweet potatos

2

tablespoon

celery, chopped

1

oz

whiskey

Mix the beer, whiskey, salt, Tabasco sauce, and Worcestershire sauce together. Place possum in a large roasting pan. Sprinkle the celery, onions, and the garlic all over the possum. Pour the liquid mixture over the possum as well. Cover and refrigerate over night. Preheat oven to 350 degrees F. Place the sweet potatos around the possum and recover the pan. Cook for 1 1/2 hours. Baste once or twice with the marinade from the pan as the possum cooks. Origin: Kitchen of Don Houston...circa...1976 Posted By: Don Houston 2/93 From: Jim Bodle Cooking Echo Ä Yield: 4 servings

Date: 14 Mar 97 National

Page 29

BROPHY'S ROAST OPOSSUM

1

young possum

2

teaspoon

salt

4

large

red chili peppers, seeded,

1 1

chopped large

onion, chopped

6

peppercorns crushed in a

1

mortar

8

strips fatty bacon

6

medium

sweet potatoes or

4

large

yams, peeled and sliced 1/2

1

inch thick

The best possum is a fat one (taken in freezing weather), but its fat should be boiled off. Parboil the meat in salt water for about 1 hour and pour off and skim the fat continually. Finally, drain entirely before roasting. NOTE: In dressing possum, do not overlook the glands beneath the front legs and at the small of the back; if not removed, the animal will be unappetizing. Do not skin, but dip in scalding water and pull out the hairs, then wash and scrub the skin. Put possum in lg. kettle with water to cover. Add salt, red peppers, and peppercorns. Simmer for 30 min. Drain meat; reserve liquid. Put meat in a roasting pan. cover with bacon strips. Continue cooking kettle liquid, boiling over high heat until 2 1/2 cups remain. Pour this over the meat and roast in preheated 350 degree oven for 30 min., basting every 10 min. Arrange potatoes or yams around the meat and continue to roast 30 min. more or until meat is tender and potatoes or yams are done SERVES: 4-6 SERVE WITH: cooked turnip greens Recipes and tips from: cooking wild game by Zack Hanle copyright 1974 ISBN 087140-595-4 From: [email protected] Yield: 4 servings

Page 30

CHOCTAW POSSUM

1

opossum

1

salt

1

pepper

1

sweet potatoes

Live catch a possum and pen him up. Feed him good clean food (table scraps, dog food, etc.) and give him plenty clean fresh water for two weeks. Butcher and skin the possum, wash him thoroughly with clean water, soak overnight in a glass bowl or crock in a solution of 1/4 cup salt to a gallon of water. Remove from solution and drain possum. Prepare sweet potatoes buy washing thoroughly and trimming bad spots out with a paring knife. Salt and pepper the possum carcass to taste. Place sweet potatoes in body cavity, put carcass on a large cookie sheet and surrond with remaining sweet potatoes. Place in oven and bake for 3-4 hours or until sweet potatoes are done. (test with fork for tenderness. Remove from oven and allow to cool for a few minutes. [Remove sweet potatoes from cavity, discard possum carcass and enjoy the sweet potatoes!] From: "[email protected]"
HOW TO CLEAN A POSSUM

1

text file

You'll find them a little harder to kill than rabbits which are a snap to kill with a sharp blow behind the neck with a stick or the side of the hand. But I let you do the killing. Once dead, remove head, tail, and feet at the knees. Then skin just like you did the rabbits. The skin will be a little harder to take off than rabbit skin, but it will not tear and will come off in one piece just in case you want to save it as a trophy. (vbg)

Page 31 Then you clean it and cut it up just like you did the rabbit. If it is a young critter 1 1/2 to 3 lbs, cook it with any rabbit recipe. If it is larger, soak it over night in salt water and make it into a stew or some dish that allows you to cook it until it gets tender. From: Earl Shelsby Date: 13 Mar 97 National Cooking Echo Ä Yield: 1 servings

KARL'S FRIED POSSUM

1 1

possum quart

1 4

water tarragon, dash

tablespoon

salt

1

thyme, dash

1

oil

1

marinade

1

cup

1 1/8

flour margarine

teaspoon

paprika

Soak possum for 2 hours in salt water. Rinse and dry meat well. Cut meat into chunks to fry. Marinate meat in for 7 hours. Coat each piece with mixture of flour, paprika, pepper, tarragon and thyme. Fry chunks of prepared possum in oil until golden brown. Serves 2 From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 32

KARL'S STUFFED POSSUM

1

possum, whole

1

quart

cold water

1/8

cup

salt

5

beef bouillon cubes

2

bay leaves

3

celery stalks chopped

2

onions sliced

1

bag packaged stuffing

Preheat oven to 350 degrees. Soak possum in cold salt water for 10 hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare stuffing according to package directions. Stuff possum cavity with prepared packaged stuffing. Close cavity tightly. Place stuffed possum in roasting pan, add water, bouillon cubes, bay leaves, celery and onion. After 2 hours turn meat. Reduce heat to 300 degrees. Cook for 1 more hour. Test roast, if not done reduce heat and cook until done. From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 33

LINDA'S ROAST OPOSSUM

1

'possum, skinned and

1 1

cleaned teaspoon

1 1

each: salt, pepper, onion, chopped

teaspoon

1

fat 'possum liver, chopped

1

cup

breadcrumbs

1/4

teaspoon

worcestershire sauce

1

hard boiled egg, chopped

1

salt and pepper

4

strips bacon

Opossum meat is light-colored and tender. Excess fat may be removed, but it contains no strong flavor or odor. Rub 'possum with salt and pepper. Brown onion in fat, add 'possum liver with and cook until tender. Add breadcrumbs, worcestershire sauce, egg, seasonings, and water to moisten. Stuff 'possum with this mixture and truss. Place in pan belly down. Put bacon strips across back. Roast uncovered in 350 oven until tender, basting every 15 minutes. It will b done in about 2 1/2 hours. Serves 2 to 4. About 1/2 hour before the 'possum is done, surround with cooked, halved sweet potatoes; sprinkle potatoes heavily with brown sugar and dot with butter. From: [email protected] Yield: 4 servings

Page 34

MRS. TALMADGE'S ROAST 'POSSUM

1

possum, dressed (formal?casual?) sa; lt pepper

1

onion, chopped

1

opossum liver, chopped

1

tablespoon

fat

1

cup

bread crumbs

1

hard-cooked egg, chopped

1/4

teaspoon

worcestershire (worst-for-wear, i c; all it)

1

teaspoon

salt

1

water

1

bacon slices

Rub possum with salt and pepper. Saute onion and liver in thefat. Mix in crumbs, egg ad seasonings. Add enough water to moistern. Stuff in opossum's cavity. Truss like a fowl. Put in uncovered roasting pan. Cover with bacon slices. Pour water into pan 1 inch deep. Bake at 350 deg. until tender, about 2.5 hours. Serve with baked sweet pototoes. Possum should be cleaned as soon as possible after shooting. It should be hung in a cool place for 48 hours. It is then ready to be skinned and cooked. The meat is light-colored and tender. Excess fat may be removed, but there is no strong flavor or odor contained in the fat. pgs 120-121, Betty Talmadge's Lovejoy Plantation Cookbook Collected by Bert Christensen Toronto, Ontario [email protected] http://www.interlog.com/~rosewood Yield: 4 servings

NATIVEWAY OPOSSUM (OO-GE-S-TI)

1

opposum

1

salt

1

pepper

Clean an opossum and parboil in plain water. Remove from pot and

Page 35 season with salt and pepper before browning. Most people can eat ony a small amount of this because it is extremely greasy. Classification: Traditional Nation/Tribe: Cherokee From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

NATIVEWAY POSSUM GRAPE DRINK (OO-NI-NA-SU-GA OO-GA-MA)

1

ripe possum grapes

1

little cornmeal

Gather ripe possum grapes (the kind that are still sour after they ripen when the frost has fallen on them). Hang up for winter use. To prepare, shell off the grapes from the stemps, was, and stew them in water. When they are done, mash in the water they were cooked in. Let this sit until the seeds settle, then pour off the juice. Put the juice back on the fire and, when boiling, add a little cornmeal to thicken. Continue cooking until the meal is done. Remove from the fire and drink hot or cold. Classification: Traditional Nation/Tribe: Unknown From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

OPOSSUM SAUSAGE

5

feet medium hog casings

4

lb

opossum, trimmed of all fat cubed

1

lb

pork fat, cubed

2

teaspoon

salt

2

teaspoon

white pepper

Page 36 1

teaspoon

tabasco sauce

1

teaspoon

crushed cumin

1

teaspoon

oregano

2

teaspoon

sweet paprika

Prepare casings. Mix remaining ingredients, grind using the coarse disk and stuff into casings. Twist off into 3-4" links. Cook by sauteing inoil until well browned. Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94. Collected by Bert Christensen Toronto, Ontario [email protected] http://www.interlog.com/~rosewood Yield: 5 pounds

POSSUM

1

text file

Plunge animal into very hot, but not boiling water for 2 minutes. Pull out or scrap 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 thorughly. If possable freeze for 2 or 3 days. When ready to cook. Wipe with a cold damp cloth. Sprinkle with salt and pepper. Put into roasting pan. Add 1 cup water and the juice of 1 lemon. Bake in hot oven (400 degrees F.) for 15 minutes, turning once. Cover, reduce heat and bake in moderater oven (350 degrees F.) for 1 1/4 hours to 1 1/2 hours. From the "Lily Wallace New American Cookbook" copyright 1946. From: Fred Ball Yield: 1 servings

Page 37

POSSUM AND TATERS

1 2

young, fat possum tablespoon

8 1

butter sweet potatoes

tablespoon

1

sugar salt

First, catch a possum. This in itself is excellent entertainment on a moonlit night. Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight, either outside or in a refrigerator. When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum until tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings. Brent Williams 1996 Submitted by John Hartman Indianapolis, IN 1996 [email protected] From: "John M. Hartman"
POSSUM ON THE HALF SHELL (ARMADILLO)

2

lb

armadillo meat

1/2

cup

margarine; (1 stick)

1

salt; (to taste)

1

pepper; (to taste)

1

lemon juice; (to taste)

Season meat with salt, pepper and lemon juice; rub with margarine. Wrap in foil; bake at 325 degrees for 45 minutes. Remove foil; add more butter and brown. SOURCE: Sunburst Samplings - compiled by the Sunburst Banks of

Page 38 Mississippi Contributed by Walter Garner, Jr. Typed for you by Nancy Coleman Recipe from by [email protected] (Daniel S Johnson) on Mar 25, 1998, converted by MC_Buster. Recipe by: From: [email protected] Reply-Date: Thu, 26 Mar 1998 19:58:04 ~0700 T Yield: 6 servings

POSSUM OR BANDICOOT SOUP

1

small

possum or bandicoot*

2

liter

water

1

teaspoon

salt

1

tin

1

any other vegies desired

1

pinch

celery leaves

1

pinch

parsley

1

flour or gravox* to thicken

1

fried bread -- 1 slice per

1

serv

1

corn*

Skin and clean possum or bandicoot, then quarter the animal. (Video tape this please. I have no idea how to do it. Also "first you have to catch a possum or bandicoot", but then that's another story.) Place it in a large pot or camp oven along with water *For those of you that haven't met a bandicoot, it is something between a possum and a raccoon, sort of, I think, maybe. *Tin of corn? Well a can I guess, 16 oz. *Now, when you boil this meat for 5 1/2 hours, strain it and throw it away, it does make me wonder why you started in the first place. *Gravox is a meat concentrate seasoning I think. The dish must be need some flavor.

Page 39 *Fry the bread any way you want to. *All things considered, a brick or stone would be a reasonable alternative if you don't happen to have a possum or bandicoot available. Recipe from by [email protected] (Daniel S Johnson) on Mar 25, 1998, converted by MC_Buster. From: [email protected] Reply-Date: Thu, 26 Mar 1998 19:58:04 Yield: 1 servings

POSSUM POT PIE

1

cup

glazed huckleberries

3

shots gin or moonshine

1

possum

1

pie crust with top

1

sliced carrots & cabbage

1

to taste

If roadkill---make jambalaya If caught---proceed with recipe Cover a pan (or any implement you can put in a fire) with the bottom of your pie crust and place the possum in it. Add the huckleberries and carrots, and shred the cabbage over it. Close up the pie and bake until the neighbors' dogs come sniffing around to see what the wonderful smell is, or until the fire department arrives (whichever comes first). Remove from fire/oven, slice and enjoy. Anthony Trummert Submitted by John Hartman Indianapolis,IN 1996 [email protected] Yield: 6 servings

Page 40

POSSUM STUFFING

1

onion; large, finely

1 1

chopped tablespoon

1

fat possum liver; (optional)

1

cup

bread crumbs

1

teaspoon

red peppers; chopped

1

worcestershire sauce

1

dash

1

egg; hardboiled, finely

1

chop

1

salt to taste

Brown onion in hot fat, add finely chopped liver. Cook until tender. Add other ingredients plus enough water to moisten mixture. Mix, stuff possum and skewer or sew the opening shut. Suggestions: Some parboil the possum before roasting. Others remove the Recipe from by [email protected] (Daniel S Johnson) on Mar 25, 1998, converted by MC_Buster. From: [email protected] Reply-Date: Thu, 26 Mar 1998 19:58:04 Yield: 1 servings

ROAST POSSUM

1

possum; whole, uncleaned

1

onion; large, chopped

1

tablespoon

1

bacon fat possum liver

1

cup

bread crumbs

1

teaspoon

red pepper; chopped

1

worcestershire sauce

1

dash

1

egg; hardboiled, finely

1

chop

1

salt to taste

Page 41

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 Recipe from by [email protected] (Daniel S Johnson) on Mar 25, 1998, converted by MC_Buster. From: [email protected] Reply-Date: Thu, 26 Mar 1998 19:58:04 Yield: 1 servings

ROAST 'POSSUM WITH KRAUT

1

dressed opossum; trussed

1

salt and pepper

1

teaspoon

rosemary; crumbled

1/2

cup

water with

1/2

cup

white wine (optional)

3

lb

sauerkraut

1

onion; quartered

1

cup

beer

2

cup

chicken broth

1/4

lb

salt pork

20

juniper berries; crushed

1

teaspoon

freshly ground pepper

1

teaspoon

caraway seeds

Rub 'Possum inside and out with salt, pepper, and the rosemary. Place it on a rack in a shallow roasting pan, and roast until tender in a preheated 350 degree oven for about 2 to 2-1/2 hours. If you wish, you can put 1/2 cup water and 1/2 cup white wine in the pan and baste the animal occasionally. Meanwhile, wash thoroughly and drain the kraut. Place it in a kettle with the remaining ingredients and bring it to a boil. Turn down the heat, cover, and simmer for about an hour. Place drained sauerkraut around the roast 'possum on a platter and serve with boiled or mashed potatoes. _The L.L. Bean Game & Fish Cookbook_ Angus Cameron and Judith Jones Random House, 1983 ISBN 0-394-51191-3 Typos by Jeff Pruett From: Neysa Dormish

Date: 18 Dec 96 National

Page 42 Cooking Echo Ä Yield: 4 servings

ROAST POSSUM WITH SPICED APPLES AND SWEET POTATOES

1

flour

1

salt and freshly ground black peppe; r

1

teaspoon

1

thyme possum; dressed, washed, and patt

1/2

cup

red wine

1 1/4

cup

water

4

sweet potatoes; pared and split lengthwis

4

apples; pared, cored, and halved

1

cup

brown sugar

1/2

teaspoon

allspice

3/4

teaspoon

ground cinnamon

1/2

teaspoon

nutmeg

: Mix flour, salt, pepper, and thyme and rub inside and outside the animal. Place on rack in roasting pan. Add the wine and water, cover tightly, and roast in a preheated 350 degree oven for about an hour. : Pour off all but a cup of the liquid. Lay the sweet potatoes in the pan, cover, and continue roasting 45 minutes. Now lay in the cored and halved apples amid the sweet potatoes and sprinkle both fruit and vegetables with a mixture of the sugar and the spices. : Continue to roast, with the roaster now uncovered, for another 30 minutes, or until the possum is tender. _The L.L. Bean Game & Fish Cookbook_ Angus Cameron and Judith Jones Random House, 1983 ISBN 0-394-51191-3 Courtesy of: Kathleen's Recipe Swap Page

[email protected]

http://www.ilos.net/~q591b4/recipe From: [email protected] Yield: 4 servings

Page 43

STEWBURNER'S POSSUM ROAST

1

possum, dressed

2

red pepper pods

1

teaspoon

salt

1/4

teaspoon

black pepper

1/8

teaspoon

sage

2

tablespoon

lemon juice

4

large

yams, peeled and quartered

1/4

cup

brown sugar

1/2

teaspoon

cinnamon

1/8

teaspoon

ginger

Place dressed possum in a kettle with the pepper pod. Cover with cold water and bring to a boil; simmer for 1 hr. Remove and place on a rack in a dutch oven or roasting pan. Add 1 cup of water. Sprinkle with salt, pepper, sage and lemon juice. Place yams around the roast. Combine sugar, cinnamon, and ginger; sprinkle on top of yams. Cover and cook over very low temp on top of stove or bake at 325 for 2 hrs or until the meat is crisp and brown. Transfer possum and yams to a hot platter to serve. From: "Stewburner" <stewburner@sailorradate: Sun, 15 Dec 2002 21:31:08 -0500 Yield: 4 servings

Page 44

STUFFED POSSUM

1

dressed possum

1

cup

salt

1

tablespoon

butter

1

large

onion

1

cup

bread crumbs

1

red pepper, diced

1

worcestershire sauce

1

hard boiled egg, chopped

To dress possum, remove entrails, head, and tail. Wash thoroughly inside and out. Save the liver. Cover with cold salted water (1 cup salt). Let stand overnight. Drain off salted water and rinse well with boiling water. To make stuffing: Melt butter and add chopped onion. When onion begins to brown add chopped liver. Cook until liver is well gone. Add bread crumbs, red pepper, and dash of Worcestershire sauce. Mix in boiled egg, salt and add water to moisten. Stuff possum with mix and sew end closed. Roast possum until tender, baste with fat from roasting pan. An itching of the lip denotes that someone is slandering you. From Rocky Top In the memories of some of us, few things can be better than a meal cooked on an old wood stove, a solf feather bed on a cold winter night, or the sound of a old mountain tune played on a dulcimer or banjo. I hope that this page can help preserve, or rekindle, some of these memories for you or maybe help create an interest in our mountain heritage for other people. Your ideas, stories, pictures, recipes, or other affairs about plain living in our southern highlands is welcome. J. B. Simpson Fayetteville Technical Community College Fayetteville, N.C. [email protected] Yield: 4 servings

Page 45

TENNESSEE POSSUM SOUP

2 1/2

cup

1

large

8

macaroni onion; chopped potatoes; diced

1

large

possum (or ground beef)

2

pkg

frozen mixed vegetables

1

pkg

frozen corn

1

can

tomato juice

1/4

cup

butter

1

salt and pepper; to taste

Recipe by: Granny's Beverly Hillbillies Cookbook - ISBN 1-55853-271-4 Cook the macaroni, onion, and potatoes together in the water until tender, while browning the possum in the microwave. Transfer everything to a bigger pot, including the water. Add the remaining ingredients, and season with salt and pepper to taste. Cook over medium heat for 2 to 3 hours. For the best taste, cook over low heat for 5 to 6 hours. Yields 8 servings. NOTE: Fresh possum preferred, but roadkill will work. According to Kim White of Blountville, Tenn. who submitted the original recipe to the book; the possum is best if hunted with dogs. If possum can be captured alive, keep it in a pen for up to a week. Feed well to fatten it up and clean out. (Beef may be substituted if a proper possum cannot be found. Yield: 8 servings

Page 46

THE POSSUM COOKBOOK

1

how to catch a possum

Since all the recipes here involve possum, I figured it might be worth it to include a section on how to get your hands on one. I know of several ways to catch a possum. Perhaps the easiest is to simply drive around for a while in your truck. The problem will soon resolve itself. (SCCRRRREEEEEEECCHHH!!. . . SPLAT. . .) Much more fun, however, is to take your dogs and shotgun, and go into the woods and hunt one down. The advantage to this method is that you don't have to scrape the possum off the pavement. The disadvantage is that you do have to worry about shotgun pellets in the meat. (OUCH! Dadgum it! There went my best tooth!) Not to mention that a shotgun blast can really mess up the hide, which makes it a lot harder for the taxidermist. It is also possible to set traps to catch a possum, but this method is notoriously unreliable. Possums like to stay in the trees, and you're much more likely to catch something else. (Hey, Ed! There's something in the trap! See them bushes moving? Let's see what it is! . . . OH, $# otherwise they just get up and walk off. It was real strange; right after he beheaded the possum, lightning or something struck the garage, blowing out all the lightbulbs and giving him quite a shock. (If you don't get the joke here, don't worry.) Please note that we're talking about the North American opossum here. There is a species of possum (spelled without the leading "o") native to Australia which is endangered. It is strictly illegal to hunt, trap, or kill an Australian possum. However, this same species is reportedly a nuisance in New Zealand, so if you see one there. . . bon appetit! Of course, if you take this page seriously anyway... you might be a redneck. That ought to get you started. Now, on to the recipes... Wild Possum Kabob 1 Still breathing, corn-fed Possum 3 Ripe but firm tomatoes 1 Large white or yellow onion

Page 47 1/2 pound large mushrooms 2 large green peppers 1 package meat marinade 1/2 cup soy sauce 12 skewers (sticks are okay in Arkansas) The possum must be alive so that you can scare it, giving you the "wild" taste from all the adrenaline it produces. It is best to hit it over the head with a large object in a humane manner. Boil the possum for 3 minutes to loosen the fur then skin and gut it. De-limb (chop the little knubby legs off) the possum and cut the meat into 1/2 inch square chunks. Marinate overnight in a mixture of meat marinade and soy sauce. Kentucky residents who have no fridge can use an ice chest and may use radiator coolant instead of soy sauce. Thread the meat and veggies onto your skewer/stick in alternating sequences to distribute the delicious flavor evenly. Cook over a barbecue, pit, 50 gallon drum or any other fire till you get the desired result. For added flavor, you can cook it over burning tires. Servings: 6 Calories: 12,342 Carbs: Holly 4-barrel Fat: If you eat this kind of crap, fat probably isn't your biggest concern. Contributed by Don Shaw ([email protected]) From: Jim Weller Yield: 4 servings

Date: 03 Apr 99

Page 48

THE POSSUM COOKBOOK PART 2

1

possum and taters

1

young, fat possum

8

sweet potatoes

2

tablespoon

butter

1

tablespoon

sugar

1

salt

Directions: First, catch a possum. This in itself is excellent entertainment on a moonlight night. Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight either outside or in a refrigerator. When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings. Possum Pot Pie 1 cup glazed huckleberries 3 shots gin or moonshine 1 possum -if roadkill: make jambalaya -if caught: proceed with recipe 1 pie crust sliced carrots it doesn't matter. [fix] Put the rest in and let set for a long dang while. Before serving make sure you have enough bread, Milk, and Toliet paper for after dinner. Serve. Enjoy Race for bathroom. Whoever is first will make a large stench. Have enough a ir freshner. Serving size of Meal-depends on how much you put in and the possum. Warning-You're a redneck if you try this. (Either that or you like really hot chili.) May cause sudden urges to go to the bathroom. May cause burnt tongues and mouths. May cause severe indegestion. Anonymous

Page 49 Possum Tartare possum Kill a possum by Method #1 as described above. Sprinkle liberally with salt, pepper, and garlic. Some folks also like onion. Run over it one more time to mix the spices in thoroughly. Contact your mental health professional and inform him of what you're about to do. Nutrition Facts Serving size: Depends on the possum Servings per container: Depends on the possum Amount per serving:Depends on the possum Calories: Depends on the possum Total fat: At least three times the U.S. RDA. Sodium: Depends on the possum Total carbohydrate: Depends on the possum Protein: Depends on the possum Disclaimer: The author of this page cannot be held responsible for any injuries, indigestion, vomiting, mild intestinal disorders, alienated friends and relatives, or P.O.'d animal rights groups resulting from the use of these recipes. This page created and maintained by Brandon Butler. Possums - The REAL Flavor of the South The Possum Cookbook Yield: 4 servings

TOBY'S POSSUM ROAST

1

fat possum

1

large

onion sauteed in 1 tbsp. lard

1

cup

bread crumbs

1

chopped red sweet pepper

1

hard boiled egg, chopped salt dash; of worcestershire sauce

To dress animal, immerse in very hot water for 1 minute. Remove and with a dull knife scrape off the hair. Slit and remove entrails. Remove head and tail, if desired. Wash thoroughly inside and out with hot water. Place in deep container. Add 1 cup salt and enough water to cover and let soak overnight. Drain and rinse with clean boiling water. The animal is now ready to stuff and bake or barbecue. Chop the possum liver and add to onion and cook until tender. To mixture add rest of ingredients together with enough water to moisten. Mix

Page 50 well and stuff the possum with mixture. Place stuffed possum in roaster; add 2 tablespoons water and roast in moderate oven. Baste every 15 minutes until done. Serve with baked yams and collard greens. Yield: 1 servings

WHITE TRASH ROAST POSSUM

1

no ingredients found

Possum should be cleaned as soon as possible after shooting. It should be hung for 48 hours and then it can be skinned and cooked. The meat is light colored and tender. Escess fat may be removed, but there is not strong flavor or odor contained in the fat. 1 possum 1 onion, chopped 1 tbsp fat possum liver, diced 1/4 tsp worchestershire sauce 1 cup breadcrumbs 1 hard boiled egg, chopped 1 tsp salt water bacon Clean possum and rub inside and out with salt and pepper. Saute the onions, then add to the remaining ingredients except for the water and bacon. Combine together and stuff the possum. Place stuffed possum in a large roasting pan, add water to the pan, and lay bacon strips across the back of the possum. Roast uncovered in a 350F oven for about 2-1/2 hours, or until tender. Possum is best eaten in the winter time, and should be served with sweet potatoes. Origin: Adapted from White Trash Shared by: Sharon Stevens, April/95. Submitted By SHARON STEVENS Submitted By KRISTIN TREMAYNE Yield: 1 servings

Page 51

ALMA'S RECIPE FOR 'POSSUM

1/2

cup

lime

1

gm

water

1

cup

salt

1

red pepper pod

1

possum

Put 1/2 cup lime in about 1 gallon of boiling water and scald quickly, and pull off hair while hot. Scrape well--remove feet, tail, and entrails--like you would a pig. Cut off ears, remove eyes and head if desired. Pour hot water over it and clean thoroughly. Put one cup salt in sufficient cold water to cover possum, add 1 pod red pepper and let stand overnight. In the morning remove salt water and pour boiling water over it. Cook in enough boiling water to boil up over possum but not enough to cover. Cook until skin can be pierced with a fork easily, and let stand in water until ready for baking. When ready to bake, place possum in pan with skin side up. Bake in a moderate oven until crisp and brown. If fire is too hot, skin will blister and burn. Carve possum and surround with potatoes (sliced or quartered) which have been previously baked. 1928 DULL, Mrs. S.R. Southern Cooking Grosset & Dunlap New York Submitted by John Hartman Indianapolis, IN [email protected] Yield: 6 servings

Page 52

AUSTRALIAN POSSUM RIDGEY DIDGE POSSUM ROLL

1 5

possum tablespoon

balsamic vinegar

5

onions

2

cloves garlic

5

carrots

1

stalk celery

2

turnips

3

tomatoes

2

tablespoon

1 1

cold pressed olive oil clump italian parsley

tablespoon

fresh rosemary

5

bay leaves

3

cloves

2

tablespoon

vegemite

1

damper (like a hot dog

1

roll)

Note: As mentioned previously, there is a species of possum which is protected in Australia. They cannot be trapped, shot or hunted. If you run over an Australian possum, and it is still alive, call WIRES, which protects Australia's native fauna. If it's dead, then this recipe may serve a purpose. First, skin the possum, checking first for lice, myxomitosis, and living young in the pouch. Separate legs from breast. Discard head, neck, tail and claws. If you wish, hold the offal for thanksgiving stuffing. Then cut the possum into long stringy pieces. Marinate overnight in vinegar, rosemary, bay leaf, clove, garlic & oil mixture. Make the roll: split the damper, and spread vegemite on each side. Put aside. Chop the carrot, turnip and tomato into small pieces, then cook with the rest of the ingredients, and stew in a pot, adding a chicken stock cube for seasoning. Dip the possum pieces in the pot, then barbecue for 20 minutes (or until cooked to personal taste). To serve: like a hot dog, use the damper & vegemite roll to surround pieces of possum. Serve with chips, salad and beer. Recipe by Holly and Chloe Bennett, Cootamundra, Australia Donated by Pat Woolley From: Bill Swisher

Date: 19 Sep 98

Page 53

Yield: 4 servings

BAKED POSSUM

1

large

1

possum, skinned, dressed, and washed

1

quart

beer

4

tablespoon

tabasco sauce

1 1/2

tablespoon

salt

2

onions, chopped

1

cloves garlic, minced

2

tablespoon

4

worcestershire sauce sweet potatos

2

tablespoon

celery, chopped

1

oz

whiskey

Mix the beer, whiskey, salt, Tabasco sauce, and Worcestershire sauce together. Place possum in a large roasting pan. Sprinkle the celery, onions, and the garlic all over the possum. Pour the liquid mixture over the possum as well. Cover and refrigerate over night. Preheat oven to 350 degrees F. Place the sweet potatos around the possum and recover the pan. Cook for 1 1/2 hours. Baste once or twice with the marinade from the pan as the possum cooks. Origin: Kitchen of Don Houston...circa...1976 Posted By: Don Houston 2/93 From: Jim Bodle

Date: 14 Mar 97 National

Cooking Echo Ä Yield: 4 servings

BARBECUED OPOSSUM

brown together in l tablespoon of f; at: 1/2

cup

chopped onions

1/4

teaspoon

salt

1/4

cup

celery remove from heat and stir in:

1

tablespoon

sugar

1

tablespoon

vinegar

Page 54 1

teaspoon

salt

1/4

cup

catsup

1/4

teaspoon

pepper

2

cups

chopped rabbit meat

Simmer these ingredients at least l hour, adding water if necessary. Serve on toast or toasted buns. This recipe is excellent for older, tougher rabbit meat or leftover meat. It also freezes well Yield: makes approxima

BROPHY'S ROAST OPOSSUM

1

young possum

2

teaspoon

salt

4

large

red chili peppers, seeded,

1 1

chopped large

onion, chopped

6

peppercorns crushed in a

1

mortar

8

strips fatty bacon

6

medium

sweet potatoes or

4

large

yams, peeled and sliced 1/2

1

inch thick

The best possum is a fat one (taken in freezing weather), but its fat should be boiled off. Parboil the meat in salt water for about 1 hour and pour off and skim the fat continually. Finally, drain entirely before roasting. NOTE: In dressing possum, do not overlook the glands beneath the front legs and at the small of the back; if not removed, the animal will be unappetizing. Do not skin, but dip in scalding water and pull out the hairs, then wash and scrub the skin. Put possum in lg. kettle with water to cover. Add salt, red peppers, and peppercorns. Simmer for 30 min. Drain meat; reserve liquid. Put meat in a roasting pan. cover with bacon strips. Continue cooking kettle liquid, boiling over high heat until 2 1/2 cups remain. Pour this over the meat and roast in preheated 350 degree oven for 30 min., basting every 10 min. Arrange potatoes or yams around the meat and continue to roast 30 min. more or until meat is tender and potatoes or yams are done SERVES: 4-6 SERVE WITH: cooked turnip greens

Page 55

Recipes and tips from: cooking wild game by Zack Hanle copyright 1974 ISBN 087140-595-4 From: [email protected] Yield: 4 servings

CHEROKEE POSSUM (OO-NI-NA-SU-GA-OO-GA-ME)

recipe Grape Drink.Gather ripe possum grapes--the kind that are still sour after they br ripen br when the = frost has fallen on them. Hang up for the winter use. To br pepare,the = shell off the grapes from the stems, wash, stew them in warm water. When they are throughly cooked mash them in the same water, let this sit until the seeds settle. Strain off the juice. Bring juice to Aboil and thicken with a little cornmeal. Continue cooking until meal is done.Serve hot or cold.....sweeten to your desire...

CHOCTAW POSSUM

1

opossum

1

salt

1

pepper

1

sweet potatoes

Live catch a possum and pen him up. Feed him good clean food (table scraps, dog food, etc.) and give him plenty clean fresh water for two weeks. Butcher and skin the possum, wash him thoroughly with clean water, soak overnight in a glass bowl or crock in a solution of 1/4 cup salt to a gallon of water. Remove from solution and drain possum. Prepare sweet potatoes buy washing thoroughly and trimming bad spots out with a paring knife. Salt and pepper the possum carcass to taste. Place sweet potatoes in body cavity, put carcass on a large cookie sheet and surrond with remaining sweet potatoes. Place in oven and bake for 3-4 hours or until sweet potatoes are done. (test with fork for tenderness. Remove from oven and allow to cool for a few minutes. [Remove sweet potatoes from cavity, discard possum carcass and enjoy the sweet potatoes!] From: "[email protected]"
Page 56 Sat, 29 May 1999 02:34:01 ~0500 Yield: 4 servings

CHOCTAW POSSUM

1

opossum salt pepper sweet potatoes

Live catch a possum and pen him up. Feed him good clean food (table scraps, dog food, etc.) and give him plenty clean fresh water for two weeks. Butcher and skin the possum, wash him thoroughly with clean water, soak overnight in a glass bowl or crock in a solution of 1/4 cup salt to a gallon of water. Remove from solution and drain possum. Prepare sweet potatoes buy washing thoroughly and trimming bad spots out with a paring knife. Salt and pepper the possum carcass to taste. Place sweet potatoes in body cavity, put carcass on a large cookie sheet and surround with remaining sweet potatoes. Place in oven and bake for 3-4 hours or until sweet potatoes are done. (test with fork for tenderness. Remove from oven and allow to cool for a few minutes. Yield: 4 servings

HOW TO CLEAN A POSSUM

1

text file

You'll find them a little harder to kill than rabbits which are a snap to kill with a sharp blow behind the neck with a stick or the side of the hand. But I let you do the killing. Once dead, remove head, tail, and feet at the knees. Then skin just like you did the rabbits. The skin will be a little harder to take off than rabbit skin, but it will not tear and will come off in one piece just in case you want to save it as a trophy. (vbg) Then you clean it and cut it up just like you did the rabbit. If it

Page 57 is a young critter 1 1/2 to 3 lbs, cook it with any rabbit recipe. If it is larger, soak it over night in salt water and make it into a stew or some dish that allows you to cook it until it gets tender. From: Earl Shelsby Date: 13 Mar 97 National Cooking Echo Ä Yield: 1 servings

KARL'S FRIED POSSUM

1 1

possum quart

1 4

water tarragon, dash

tablespoon

salt

1

thyme, dash

1

oil

1

marinade

1

cup

1 1/8

flour margarine

teaspoon

paprika

Soak possum for 2 hours in salt water. Rinse and dry meat well. Cut meat into chunks to fry. Marinate meat in for 7 hours. Coat each piece with mixture of flour, paprika, pepper, tarragon and thyme. Fry chunks of prepared possum in oil until golden brown. Serves 2 From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 58

KARL'S STUFFED POSSUM

1

possum, whole

1

quart

cold water

1/8

cup

salt

5

beef bouillon cubes

2

bay leaves

3

celery stalks chopped

2

onions sliced

1

bag packaged stuffing

Preheat oven to 350 degrees. Soak possum in cold salt water for 10 hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare stuffing according to package directions. Stuff possum cavity with prepared packaged stuffing. Close cavity tightly. Place stuffed possum in roasting pan, add water, bouillon cubes, bay leaves, celery and onion. After 2 hours turn meat. Reduce heat to 300 degrees. Cook for 1 more hour. Test roast, if not done reduce heat and cook until done. From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 59

LINDA'S ROAST OPOSSUM

1

'possum, skinned and

1 1

cleaned teaspoon

1 1

each: salt, pepper, onion, chopped

teaspoon

1

fat 'possum liver, chopped

1

cup

breadcrumbs

1/4

teaspoon

worcestershire sauce

1

hard boiled egg, chopped

1

salt and pepper

4

strips bacon

Opossum meat is light-colored and tender. Excess fat may be removed, but it contains no strong flavor or odor. Rub 'possum with salt and pepper. Brown onion in fat, add 'possum liver with and cook until tender. Add breadcrumbs, worcestershire sauce, egg, seasonings, and water to moisten. Stuff 'possum with this mixture and truss. Place in pan belly down. Put bacon strips across back. Roast uncovered in 350 oven until tender, basting every 15 minutes. It will b done in about 2 1/2 hours. Serves 2 to 4. About 1/2 hour before the 'possum is done, surround with cooked, halved sweet potatoes; sprinkle potatoes heavily with brown sugar and dot with butter. From: [email protected] Yield: 4 servings

LYNETTE'S 'POSSUM

recipe Dress and skin the 'possum. Remove as much fat as possible from outside of carcass and be especially careful to remove any glandular tissue from hind legs. Salt and pepper 'possum well, then place in oven bag and cover with thick

Page 60 slice of onion. Close bag and punch holes in top as directed. Cook in a very slow oven 225 degrees F. about 45 minutes per pound. Meat falls off the bone with this treatment and is delicious.

MRS. TALMADGE'S ROAST 'POSSUM

1

possum, dressed (formal?casual?) sa; lt pepper

1

onion, chopped

1

opossum liver, chopped

1

tablespoon

fat

1

cup

bread crumbs

1

hard-cooked egg, chopped

1/4

teaspoon

worcestershire (worst-for-wear, i c; all it)

1

teaspoon

salt

1

water

1

bacon slices

Rub possum with salt and pepper. Saute onion and liver in thefat. Mix in crumbs, egg ad seasonings. Add enough water to moistern. Stuff in opossum's cavity. Truss like a fowl. Put in uncovered roasting pan. Cover with bacon slices. Pour water into pan 1 inch deep. Bake at 350 deg. until tender, about 2.5 hours. Serve with baked sweet pototoes. Possum should be cleaned as soon as possible after shooting. It should be hung in a cool place for 48 hours. It is then ready to be skinned and cooked. The meat is light-colored and tender. Excess fat may be removed, but there is no strong flavor or odor contained in the fat. pgs 120-121, Betty Talmadge's Lovejoy Plantation Cookbook Collected by Bert Christensen Toronto, Ontario [email protected] http://www.interlog.com/~rosewood Yield: 4 servings

NATIVEWAY OPOSSUM (OO-GE-S-TI)

1

opposum

Page 61 1

salt

1

pepper

Clean an opossum and parboil in plain water. Remove from pot and season with salt and pepper before browning. Most people can eat ony a small amount of this because it is extremely greasy. Classification: Traditional Nation/Tribe: Cherokee From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

NATIVEWAY POSSUM GRAPE DRINK (OO-NI-NA-SU-GA OO-GA-MA)

1

x

no ingredients

Ripe possum grapes Little cornmeal Gather ripe possum grapes (the kind that are still sour after they ripen when the frost has fallen on them). Hang up for winter use. To prepare, shell off the grapes from the stems, was, and stew them in water. When they are done, mash in the water they were cooked in. Let this sit until the seeds settle, then pour off the juice. Put the juice back on the fire and, when boiling, add a little cornmeal to thicken. Continue cooking until the meal is done. Remove from the fire and drink hot or cold. Classification: Traditional Nation/Tribe: Unknown From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

Page 62

NATIVEWAY POSSUM GRAPE DRINK (OO-NI-NA-SU-GA OO-GA-MA)

1

ripe possum grapes

1

little cornmeal

Gather ripe possum grapes (the kind that are still sour after they ripen when the frost has fallen on them). Hang up for winter use. To prepare, shell off the grapes from the stemps, was, and stew them in water. When they are done, mash in the water they were cooked in. Let this sit until the seeds settle, then pour off the juice. Put the juice back on the fire and, when boiling, add a little cornmeal to thicken. Continue cooking until the meal is done. Remove from the fire and drink hot or cold. Classification: Traditional Nation/Tribe: Unknown From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

OPOSSUM & SWEET POTATOES

1

opossum, about 2 1/2 lb., skinned a; nd cleaned salt freshly ground pepper flour

1/2

c

water

4

medium-sized

sweet potatoes

2

T.

sugar

Preheat oven to 350 F. Wipe opossum with a damp cloth and trim and discard excess fat. Mix salt with pepper and rub thoroughly into opossum, inside and out. Sprinkle inside and out with flour. Put opossum on its back in a roasting pan with a tight-fitting lid. Pour in water, cover, and roast in oven for about 50 minutes. Cut sweet potatoes in half lengthwise and surround opossum [note: I am laughing hysterically as I type this] with

Page 63 them. If water has evaporated, add enough to cover bottom of pan. Cover and return to oven for about 25 minutes more. Remove cover and sprinkle sweet potatoes with about 1/4 teaspoon salt and the sugar. Continue roasting until meat and potatoes become crisp on the surface. Yield: 3 to 4 servings

OPOSSUM SAUSAGE

5

feet medium hog casings

4

lb

opossum, trimmed of all fat cubed

1

lb

pork fat, cubed

2

teaspoon

salt

2

teaspoon

white pepper

1

teaspoon

tabasco sauce

1

teaspoon

crushed cumin

1

teaspoon

oregano

2

teaspoon

sweet paprika

Prepare casings. Mix remaining ingredients, grind using the coarse disk and stuff into casings. Twist off into 3-4" links. Cook by sauteing inoil until well browned. Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94. Collected by Bert Christensen Toronto, Ontario [email protected] http://www.interlog.com/~rosewood Yield: 5 pounds

POSSUM

1

text file

Plunge animal into very hot, but not boiling water for 2 minutes. Pull out or scrap 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 thorughly. If possable freeze for 2

Page 64 or 3 days. When ready to cook. Wipe with a cold damp cloth. Sprinkle with salt and pepper. Put into roasting pan. Add 1 cup water and the juice of 1 lemon. Bake in hot oven (400 degrees F.) for 15 minutes, turning once. Cover, reduce heat and bake in moderater oven (350 degrees F.) for 1 1/4 hours to 1 1/2 hours. From the "Lily Wallace New American Cookbook" copyright 1946. From: Fred Ball Yield: 1 servings

POSSUM (OPOSSUM By: Army Cooking, l9l0 Style, from an old U.S. Army manual recipe Clean and skin the 'possums, allowing them to hang in the open air for several hours, then place in refrigerator for at least 24 hours before cooking. Stuff with an ordinary bread stuffing (sage preferred). Set in a deep pan so that no part will project above the top; season well with pepper and salt, and pour about one inch of beef stock or canned beef bouillon into the pan. Fill the vacant spaces with peeled sweet potatoes, and sprinkle a little flour over the whole; cover with a crust, the same for a pot pie, omitting the fat, as the crust will be removed after baking and will not be served. Allow to bake slowly for about three hours. Remove crust and serve hot. The crust will absorb most of the fat from the opossum.

'POSSUM (OPOSSUM) By: Army Cooking, l9l0 Style, from an old U.S. Army manual recipe Clean and skin the 'possums, allowing them to hang in the open air for several hours, then place in refrigerator for at least 24 hours before cooking. Stuff with an ordinary bread stuffing (sage preferred).

Page 65

Set in a deep pan so that no part will project above the top; season well with pepper and salt, and pour about one inch of beef stock or canned beef bouillon into the pan. Fill the vacant spaces with peeled sweet potatoes, and sprinkle a little flour over the whole; cover with a crust, the same for a pot pie, omitting the fat, as the crust will be removed after baking and will not be served. Allow to bake slowly for about three hours. Remove crust and serve hot. The crust will absorb most of the fat from the opossum.

POSSUM AND TATERS

1 2

young, fat possum tablespoon

8 1

butter sweet potatoes

tablespoon

1

sugar salt

First, catch a possum. This in itself is excellent entertainment on a moonlit night. Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight, either outside or in a refrigerator. When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum until tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings. Brent Williams 1996 Submitted by John Hartman Indianapolis, IN 1996 [email protected] From: "John M. Hartman"
Page 66

POSSUM ON THE HALF SHELL (ARMADILLO)

2

lb

1/2

cup

armadillo meat margarine; (1 stick)

1

salt; (to taste)

1

pepper; (to taste)

1

lemon juice; (to taste)

Season meat with salt, pepper and lemon juice; rub with margarine. Wrap in foil; bake at 325 degrees for 45 minutes. Remove foil; add more butter and brown. SOURCE: Sunburst Samplings - compiled by the Sunburst Banks of Mississippi Contributed by Walter Garner, Jr. Typed for you by Nancy Coleman Recipe from by [email protected] (Daniel S Johnson) on Mar 25, 1998, converted by MC_Buster. Recipe by: From: [email protected] Reply-Date: Thu, 26 Mar 1998 19:58:04 ~0700 T Yield: 6 servings

Page 67

POSSUM OR BANDICOOT SOUP

1

small

possum or bandicoot*

2

liter

water

1

teaspoon

salt

1

tin

1

any other vegies desired

1

pinch

celery leaves

1

pinch

parsley

1

flour or gravox* to thicken

1

fried bread -- 1 slice per

1

serv

1

corn*

Skin and clean possum or bandicoot, then quarter the animal. (Video tape this please. I have no idea how to do it. Also "first you have to catch a possum or bandicoot", but then that's another story.) Place it in a large pot or camp oven along with water *For those of you that haven't met a bandicoot, it is something between a possum and a raccoon, sort of, I think, maybe. *Tin of corn? Well a can I guess, 16 oz. *Now, when you boil this meat for 5 1/2 hours, strain it and throw it away, it does make me wonder why you started in the first place. *Gravox is a meat concentrate seasoning I think. The dish must be need some flavor. *Fry the bread any way you want to. *All things considered, a brick or stone would be a reasonable alternative if you don't happen to have a possum or bandicoot available. Recipe from by [email protected] (Daniel S Johnson) on Mar 25, 1998, converted by MC_Buster. From: [email protected] Reply-Date: Thu, 26 Mar 1998 19:58:04 Yield: 1 servings

Page 68

POSSUM POT PIE

1

cup

glazed huckleberries

3

shots gin or moonshine

1

possum

1

pie crust with top

1

sliced carrots & cabbage

1

to taste

If roadkill---make jambalaya If caught---proceed with recipe Cover a pan (or any implement you can put in a fire) with the bottom of your pie crust and place the possum in it. Add the huckleberries and carrots, and shred the cabbage over it. Close up the pie and bake until the neighbors' dogs come sniffing around to see what the wonderful smell is, or until the fire department arrives (whichever comes first). Remove from fire/oven, slice and enjoy. Anthony Trummert Submitted by John Hartman Indianapolis,IN 1996 [email protected] Yield: 6 servings

POSSUM STUFFING

1

onion; large, finely

1

chopped

1

tablespoon

1

fat possum liver; (optional)

1

cup

bread crumbs

1

teaspoon

red peppers; chopped

1

worcestershire sauce

1

dash

1

egg; hardboiled, finely

1

chop

1

salt to taste

Brown onion in hot fat, add finely chopped liver. Cook until tender.

Page 69 Add other ingredients plus enough water to moisten mixture. Mix, stuff possum and skewer or sew the opening shut. Suggestions: Some parboil the possum before roasting. Others remove the Recipe from by [email protected] (Daniel S Johnson) on Mar 25, 1998, converted by MC_Buster. From: [email protected] Reply-Date: Thu, 26 Mar 1998 19:58:04 Yield: 1 servings

ROAST POSSUM

1

possum; whole, uncleaned

1

onion; large, chopped

1

tablespoon

1

bacon fat possum liver

1

cup

bread crumbs

1

teaspoon

red pepper; chopped

1

worcestershire sauce

1

dash

1

egg; hardboiled, finely

1

chop

1

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 Recipe from by [email protected] (Daniel S Johnson) on Mar 25, 1998, converted by MC_Buster. From: [email protected] Reply-Date: Thu, 26 Mar 1998 19:58:04 Yield: 1 servings

Page 70

ROAST 'POSSUM WITH KRAUT

1

dressed opossum; trussed

1

salt and pepper

1

teaspoon

rosemary; crumbled

1/2

cup

water with

1/2

cup

white wine (optional)

3

lb

sauerkraut

1

onion; quartered

1

cup

beer

2

cup

chicken broth

1/4

lb

salt pork

20

juniper berries; crushed

1

teaspoon

freshly ground pepper

1

teaspoon

caraway seeds

Rub 'Possum inside and out with salt, pepper, and the rosemary. Place it on a rack in a shallow roasting pan, and roast until tender in a preheated 350 degree oven for about 2 to 2-1/2 hours. If you wish, you can put 1/2 cup water and 1/2 cup white wine in the pan and baste the animal occasionally. Meanwhile, wash thoroughly and drain the kraut. Place it in a kettle with the remaining ingredients and bring it to a boil. Turn down the heat, cover, and simmer for about an hour. Place drained sauerkraut around the roast 'possum on a platter and serve with boiled or mashed potatoes. _The L.L. Bean Game & Fish Cookbook_ Angus Cameron and Judith Jones Random House, 1983 ISBN 0-394-51191-3 Typos by Jeff Pruett From: Neysa Dormish Cooking Echo Ä Yield: 4 servings

Date: 18 Dec 96 National

Page 71

ROAST POSSUM WITH SPICED APPLES AND SWEET POTATOES

1

flour

1 1

salt and freshly ground black peppe; r teaspoon

1

thyme possum; dressed, washed, and patt

1/2

cup

red wine

1 1/4

cup

water

4

sweet potatoes; pared and split lengthwis

4

apples; pared, cored, and halved

1

cup

brown sugar

1/2

teaspoon

allspice

3/4

teaspoon

ground cinnamon

1/2

teaspoon

nutmeg

: Mix flour, salt, pepper, and thyme and rub inside and outside the animal. Place on rack in roasting pan. Add the wine and water, cover tightly, and roast in a preheated 350 degree oven for about an hour. : Pour off all but a cup of the liquid. Lay the sweet potatoes in the pan, cover, and continue roasting 45 minutes. Now lay in the cored and halved apples amid the sweet potatoes and sprinkle both fruit and vegetables with a mixture of the sugar and the spices. : Continue to roast, with the roaster now uncovered, for another 30 minutes, or until the possum is tender. _The L.L. Bean Game & Fish Cookbook_ Angus Cameron and Judith Jones Random House, 1983 ISBN 0-394-51191-3 Courtesy of: Kathleen's Recipe Swap Page

[email protected]

http://www.ilos.net/~q591b4/recipe From: [email protected] Yield: 4 servings

Page 72

ROASTED STUFFED OPOSSUM WITH SWEET POTATOES

1

opossum dash pepper

1/4

cup

fat

1 1/4

teaspoon

poultry seasoning

1/2

cup

chopped onion

1/3

cup

water

1/2

cup

chopped celery

1

sweet

potato per person

6

cups

bread cubes

1

teaspoon

salt

Melt fat in skillet; add onion and celery and cook until tender. Combine bread cubes, salt, pepper and poultry seasonings with onions and celery. Add water and mix thoroughly. Fill the body cavity. Close by sewing the skin together with a heavy string or by skewering the skin together and lacing with a heavy string. Place, underside down, on a rack in shallow roasting pan. Roast at 300 degrees to 350 degrees F. for 2 to 2 1/2 hours, or until well done, basting occasionally with drippings and sprinkling lightly with flour after each basting for a crisp, crackly crust. When almost done, place boiled or baked sweet potatoes around meat and baste frequently with drippings. Remove browned opossum and potatoes to a heated large platter. Allow 3/4 to 1 pound per portion.

STEWBURNER'S POSSUM ROAST

1

possum, dressed

2

red pepper pods

1

teaspoon

salt

1/4

teaspoon

black pepper

1/8

teaspoon

sage

2

tablespoon

lemon juice

4

large

yams, peeled and quartered

1/4

cup

brown sugar

1/2

teaspoon

cinnamon

1/8

teaspoon

ginger

Place dressed possum in a kettle with the pepper pod. Cover with cold

Page 73 water and bring to a boil; simmer for 1 hr. Remove and place on a rack in a dutch oven or roasting pan. Add 1 cup of water. Sprinkle with salt, pepper, sage and lemon juice. Place yams around the roast. Combine sugar, cinnamon, and ginger; sprinkle on top of yams. Cover and cook over very low temp on top of stove or bake at 325 for 2 hrs or until the meat is crisp and brown. Transfer possum and yams to a hot platter to serve. From: "Stewburner" <stewburner@sailorradate: Sun, 15 Dec 2002 21:31:08 -0500 Yield: 4 servings

STUFFED POSSUM

1

dressed possum

1

cup

salt

1

tablespoon

butter

1

large

onion

1

cup

bread crumbs

1

red pepper, diced

1

worcestershire sauce

1

hard boiled egg, chopped

To dress possum, remove entrails, head, and tail. Wash thoroughly inside and out. Save the liver. Cover with cold salted water (1 cup salt). Let stand overnight. Drain off salted water and rinse well with boiling water. To make stuffing: Melt butter and add chopped onion. When onion begins to brown add chopped liver. Cook until liver is well gone. Add bread crumbs, red pepper, and dash of Worcestershire sauce. Mix in boiled egg, salt and add water to moisten. Stuff possum with mix and sew end closed. Roast possum until tender, baste with fat from roasting pan. An itching of the lip denotes that someone is slandering you. From Rocky Top In the memories of some of us, few things can be better than a meal cooked on an old wood stove, a solf feather bed on a cold winter night, or the sound of a old mountain tune played on a dulcimer or banjo. I hope that this page can help preserve, or rekindle, some of these memories for you or maybe help create an interest in our

Page 74 mountain heritage for other people. Your ideas, stories, pictures, recipes, or other affairs about plain living in our southern highlands is welcome. J. B. Simpson Fayetteville Technical Community College Fayetteville, N.C. [email protected] Yield: 4 servings

STUFFED POSSUM

1

possum (whole)

1

qt.

cold water

1/8

cup

salt

5

beef

bouillon cubes

2

bay

leaves

3

celery

stalks (chopped)

2

onions (sliced)

1

bag

packaged stuffing

Preheat oven to 350 degrees. Soak possum in cold salt water for 10 hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare stuffing according to package directions. Stuff possum cavity with prepared packaged stuffing. Close cavity tightly. Place stuffed possum in roasting pan, add water, bouillon cubes, bay leaves, celery and onion. After 2 hours turn meat. Reduce heat to 300 degrees. Cook for 1 more hour. Test roast, if not done reduce heat and cook until done

STUFFED POSSUM ROAST

1

possum; whole

1

quart

cold water

1/8

cup

salt

4

or

5 beef bouillon cubes

2

large

bay leaves

3

celery

stalks; chopped

2

medium

onions; sliced

Page 75 1

bag

stuffing; any kind is fine pepper to taste

Preheat oven to 350ºF. Soak possum in cold salt water for 12 hours. Rinse meat in cold water; refrigerate about 3-4 hours. Prepare stuffing according to package directions; stuff possum cavity with prepared stuffing. Close the possum cavity tightly. Place stuffed possum in roasting pan, add water, bouillon cubes, bay leaves, celery and onion and pepper. After 2 hours turn the meat and reduce heat to 300 ºF; cook for 1 hour or until done.

TENNESSEE POSSUM SOUP

2 1/2

cup

macaroni

1

large

onion; chopped

8

potatoes; diced

1

large

possum (or ground beef)

2

pkg

frozen mixed vegetables

1

pkg

frozen corn

1

can

tomato juice

1/4

cup

butter

1

salt and pepper; to taste

Recipe by: Granny's Beverly Hillbillies Cookbook - ISBN 1-55853-271-4 Cook the macaroni, onion, and potatoes together in the water until tender, while browning the possum in the microwave. Transfer everything to a bigger pot, including the water. Add the remaining ingredients, and season with salt and pepper to taste. Cook over medium heat for 2 to 3 hours. For the best taste, cook over low heat for 5 to 6 hours. Yields 8 servings. NOTE: Fresh possum preferred, but roadkill will work. According to Kim White of Blountville, Tenn. who submitted the original recipe to the book; the possum is best if hunted with dogs. If possum can be captured alive, keep it in a pen for up to a week. Feed well to fatten it up and clean out. (Beef may be substituted if a proper possum cannot be found. Yield: 8 servings

Page 76

THE POSSUM COOKBOOK

1

how to catch a possum

Since all the recipes here involve possum, I figured it might be worth it to include a section on how to get your hands on one. I know of several ways to catch a possum. Perhaps the easiest is to simply drive around for a while in your truck. The problem will soon resolve itself. (SCCRRRREEEEEEECCHHH!!. . . SPLAT. . .) Much more fun, however, is to take your dogs and shotgun, and go into the woods and hunt one down. The advantage to this method is that you don't have to scrape the possum off the pavement. The disadvantage is that you do have to worry about shotgun pellets in the meat. (OUCH! Dadgum it! There went my best tooth!) Not to mention that a shotgun blast can really mess up the hide, which makes it a lot harder for the taxidermist. It is also possible to set traps to catch a possum, but this method is notoriously unreliable. Possums like to stay in the trees, and you're much more likely to catch something else. (Hey, Ed! There's something in the trap! See them bushes moving? Let's see what it is! . . . OH, $# otherwise they just get up and walk off. It was real strange; right after he beheaded the possum, lightning or something struck the garage, blowing out all the lightbulbs and giving him quite a shock. (If you don't get the joke here, don't worry.) Please note that we're talking about the North American opossum here. There is a species of possum (spelled without the leading "o") native to Australia which is endangered. It is strictly illegal to hunt, trap, or kill an Australian possum. However, this same species is reportedly a nuisance in New Zealand, so if you see one there. . . bon appetit! Of course, if you take this page seriously anyway... you might be a redneck. That ought to get you started. Now, on to the recipes... Wild Possum Kabob 1 Still breathing, corn-fed Possum 3 Ripe but firm tomatoes 1 Large white or yellow onion

Page 77 1/2 pound large mushrooms 2 large green peppers 1 package meat marinade 1/2 cup soy sauce 12 skewers (sticks are okay in Arkansas) The possum must be alive so that you can scare it, giving you the "wild" taste from all the adrenaline it produces. It is best to hit it over the head with a large object in a humane manner. Boil the possum for 3 minutes to loosen the fur then skin and gut it. De-limb (chop the little knubby legs off) the possum and cut the meat into 1/2 inch square chunks. Marinate overnight in a mixture of meat marinade and soy sauce. Kentucky residents who have no fridge can use an ice chest and may use radiator coolant instead of soy sauce. Thread the meat and veggies onto your skewer/stick in alternating sequences to distribute the delicious flavor evenly. Cook over a barbecue, pit, 50 gallon drum or any other fire till you get the desired result. For added flavor, you can cook it over burning tires. Servings: 6 Calories: 12,342 Carbs: Holly 4-barrel Fat: If you eat this kind of crap, fat probably isn't your biggest concern. Contributed by Don Shaw ([email protected]) From: Jim Weller Yield: 4 servings

Date: 03 Apr 99

Page 78

THE POSSUM COOKBOOK PART 2

1

possum and taters

1

young, fat possum

8

sweet potatoes

2

tablespoon

butter

1

tablespoon

sugar

1

salt

Directions: First, catch a possum. This in itself is excellent entertainment on a moonlight night. Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight either outside or in a refrigerator. When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings. Possum Pot Pie 1 cup glazed huckleberries 3 shots gin or moonshine 1 possum -if roadkill: make jambalaya -if caught: proceed with recipe 1 pie crust sliced carrots it doesn't matter. [fix] Put the rest in and let set for a long dang while. Before serving make sure you have enough bread, Milk, and Toliet paper for after dinner. Serve. Enjoy Race for bathroom. Whoever is first will make a large stench. Have enough a ir freshner. Serving size of Meal-depends on how much you put in and the possum. Warning-You're a redneck if you try this. (Either that or you like really hot chili.) May cause sudden urges to go to the bathroom. May cause burnt tongues and mouths. May cause severe indegestion. Anonymous

Page 79 Possum Tartare possum Kill a possum by Method #1 as described above. Sprinkle liberally with salt, pepper, and garlic. Some folks also like onion. Run over it one more time to mix the spices in thoroughly. Contact your mental health professional and inform him of what you're about to do. Nutrition Facts Serving size: Depends on the possum Servings per container: Depends on the possum Amount per serving:Depends on the possum Calories: Depends on the possum Total fat: At least three times the U.S. RDA. Sodium: Depends on the possum Total carbohydrate: Depends on the possum Protein: Depends on the possum Disclaimer: The author of this page cannot be held responsible for any injuries, indigestion, vomiting, mild intestinal disorders, alienated friends and relatives, or P.O.'d animal rights groups resulting from the use of these recipes. This page created and maintained by Brandon Butler. Possums - The REAL Flavor of the South The Possum Cookbook Yield: 4 servings

TOBY'S POSSUM ROAST

1

fat possum

1

large

onion sauteed in 1 tbsp. lard

1

cup

bread crumbs

1

chopped red sweet pepper

1

hard boiled egg, chopped salt dash; of worcestershire sauce

To dress animal, immerse in very hot water for 1 minute. Remove and with a dull knife scrape off the hair. Slit and remove entrails. Remove head and tail, if desired. Wash thoroughly inside and out with hot water. Place in deep container. Add 1 cup salt and enough water to cover and let soak overnight. Drain and rinse with clean boiling water. The animal is now ready to stuff and bake or barbecue. Chop the possum liver and add to onion and cook until tender. To mixture add rest of ingredients together with enough water to moisten. Mix

Page 80 well and stuff the possum with mixture. Place stuffed possum in roaster; add 2 tablespoons water and roast in moderate oven. Baste every 15 minutes until done. Serve with baked yams and collard greens. Yield: 1 servings

WHITE TRASH ROAST POSSUM

1

no ingredients found

Possum should be cleaned as soon as possible after shooting. It should be hung for 48 hours and then it can be skinned and cooked. The meat is light colored and tender. Escess fat may be removed, but there is not strong flavor or odor contained in the fat. 1 possum 1 onion, chopped 1 tbsp fat possum liver, diced 1/4 tsp worchestershire sauce 1 cup breadcrumbs 1 hard boiled egg, chopped 1 tsp salt water bacon Clean possum and rub inside and out with salt and pepper. Saute the onions, then add to the remaining ingredients except for the water and bacon. Combine together and stuff the possum. Place stuffed possum in a large roasting pan, add water to the pan, and lay bacon strips across the back of the possum. Roast uncovered in a 350F oven for about 2-1/2 hours, or until tender. Possum is best eaten in the winter time, and should be served with sweet potatoes. Origin: Adapted from White Trash Shared by: Sharon Stevens, April/95. Submitted By SHARON STEVENS Submitted By KRISTIN TREMAYNE Yield: 1 servings

POSSUM & TATERS

1 2

young, fat possum tablespoon

8 1 1

butter sweet potatoes

tablespoon

sugar salt

First, catch a possum. This in itself is excellent entertainment on a

Page 81 moonlit night. Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight, either outside or in a refrigerator. When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum until tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings. Brent Williams 1996 Yield: 6 servings

POSSUM ON THE HALF SHELL (ARMADILLO)

2

lb

armadillo meat

1/2

cup

margarine (1 stick)

1

salt (to taste)

1

pepper (to taste)

1

lemon juice (to taste)

Season meat with salt, pepper and lemon juice; rub with margarine. Wrap in foil; bake at 325 degrees for 45 minutes. Remove foil; add more butter and brown. SOURCE: Sunburst Samplings - compiled by the Sunburst Banks of Mississippi Contributed by Walter Garner, Jr. Typed for you by Nancy Coleman Yield: 6 servings

Page 82

POSSUM OR BANDICOOT SOUP

1

each

small possum or bandicoot*

2

liter

water

1

teaspoon

salt

1

each

tin corn*

1

any other vegies desired

1

pinch

celery leaves

1

pinch

parsley

1

flour or gravox* to thicken

1

fried bread,1 slice per serv

Skin and clean possum or bandicoot, then quarter the animal. (Video tape this please. I have no idea how to do it. Also "first you have to catch a possum or bandicoot", but then that's another story.) Place it in a large pot or camp oven along with water and salt. Cover and simmer gently for 3 or 4 hours. (Tough little devils apparently.) Add vegetables and simmer for another 1 1/2 hours (Still tough. Even the vegies are resisting being associated with this.) Strain soup through a large holed colander when meat has left bone and remove bones, especially small ones. Return soup to the pot and add parsley and celery leaves. Thicken with a little flour or gravox. Cut fried bread into 1 inch squares and serve soup over toast,boiling hot. *For those of you that haven't met a bandicoot, it is something between a possum and a raccoon, sort of, I think, maybe. *Tin of corn? Well a can I guess, 16 oz. *Now, when you boil this meat for 5 1/2 hours, strain it and throw it away, it does make me wonder why you started in the first place. *Gravox is a meat concentrate seasoning I think. The dish must be need some flavor. *Fry the bread any way you want to. *All things considered, a brick or stone would be a reasonable alternative if you don't happen to have a possum or bandicoot available. Gerry Nolan

Page 83

"If at first you don't succeed, destroy all evidence that you even tried." Yield: 1 servings

POSSUM POT PIE

1

cup

glazed huckleberries

3

shots gin or moonshine

1

possum

1

pie crust with top

1

sliced carrots & cabbage

1

to taste

If roadkill---make jambalaya If caught---proceed with recipe Cover a pan (or any implement you can put in a fire) with the bottom of your pie crust and place the possum in it. Add the huckleberries and carrots, and shred the cabbage over it. Close up the pie and bake until the neighbors' dogs come sniffing around to see what the wonderful smell is, or until the fire department arrives (whichever comes first). Remove from fire/oven, slice and enjoy. Anthony Trummert Yield: 6 servings

POSSUM STUFFING

1 1

onion, large, finely chopped tablespoon

1

fat possum liver (optional)

1

cup

bread crumbs

1

teaspoon

red peppers, chopped

1

worcestershire sauce, dash

1

egg, hardboiled, finely chop

1

salt to taste

Brown onion in hot fat, add finely chopped liver. Cook until tender.

Page 84 Add other ingredients plus enough water to moisten mixture. Mix, stuff possum and skewer or sew the opening shut. Suggestions: Some parboil the possum before roasting. Others remove the skin and fat. Try rubbing possum with a little sage before roasting. Sweet potatoes are absolute requirement to a Southerner. Yield: 1 servings

ROAST POSSUM

1

possum, whole, uncleaned

1

onion, large, chopped

1

tablespoon

1

bacon fat possum liver

1

cup

bread crumbs

1

teaspoon

red pepper, chopped

1

worcestershire sauce, dash

1

egg, hardboiled, finely chop

1

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. Yield: 1 servings

Page 85

ROAST POSSUM WITH SPICED APPLES & SWEET POTATOES

1

flour

1

salt and freshly ground black peppe; r

1

teaspoon

thyme

1

each

possum; dressed, washed, and patt

1/2

cup

red wine

1 1/4

cup

water

4

each

sweet potatoes; pared and split lengthwis

4

each

apples; pared, cored, and halved

1

cup

brown sugar

1/2

teaspoon

allspice

3/4

teaspoon

ground cinnamon

1/2

teaspoon

nutmeg

Mix flour, salt, pepper, and thyme and rub inside and outside the animal. Place on rack in roasting pan. Add the wine and water, cover tightly, and roast in a preheated 350 degree oven for about an hour. Pour off all but a cup of the liquid. Lay the sweet potatoes in the pan, cover, and continue roasting 45 minutes. Now lay in the cored and halved apples amid the sweet potatoes and sprinkle both fruit and vegetables with a mixture of the sugar and the spices. Continue to roast, with the roaster now uncovered, for another 30 minutes, or until the possum is tender. _The L.L. Bean Game & Fish Cookbook_ Angus Cameron and Judith Jones Random House, 1983 ISBN 0-394-51191-3 Yield: 4 servings

Page 86

ALMA'S RECIPE FOR 'POSSUM

1/2

cup

lime

1

gm

water

1

cup

salt

1

red pepper pod

Put 1/2 cup lime in about 1 gallon of boiling water and scald quickly, and pull off hair while hot. Scrape well--remove feet, tail, and entrails--like you would a pig. Cut off ears, remove eyes and head if desired. Pour hot water over it and clean thoroughly. Put one cup salt in sufficient cold water to cover possum, add 1 pod red pepper and let stand overnight. In the morning remove salt water and pour boiling water over it. Cook in enough boiling water to boil up over possum but not enough to cover. Cook until skin can be pierced with a fork easily, and let stand in water until ready for baking. When ready to bake, place possum in pan with skin side up. Bake in a moderate oven until crisp and brown. If fire is too hot, skin will blister and burn. Carve possum and surround with potatoes (sliced or quartered) which have been previously baked. 192 DULL, Mrs. S.R. Southern Cooking Grosset & Dunlap New York Yield: 6 servings

Page 87

POSSUM STUFFING

1 1

onion, large, finely chopped tablespoon

1

fat possum liver (optional)

1

cup

bread crumbs

1

teaspoon

red peppers, chopped

1

worcestershire sauce, dash

1

egg, hardboiled, finely chop

1

salt to taste

Brown onion in hot fat, add finely chopped liver. Cook until tender. Add other ingredients plus enough water to moisten mixture. Mix, stuff possum and skewer or sew the opening shut. Suggestions: Some parboil the possum before roasting. Others remove the skin and fat. Try rubbing possum with a little sage before roasting. Sweet potatoes are absolute requirement to a Southerner. Yield: 1 servings

Page 88

PREPARATION AND COOKING OPOSSUM

recipe Taken from 'Wild Game--Care and Cooking' Extension publication B-987 and from a sheet in files of which the author is unknown. Most people prefer to put an opossum in a safely wired pen to feed and fatten for two or three weeks before eating them. Opossum is light in color, fine-grained and tender with generous fat deposits between the bands of muscle. Remove as much of the fat as possible before cooking to make the meat less greasy. After proper dressing, soak in salt water (3 tablespoons salt to gallon of water), soak overnight before cooking or freezing. TO COOK: Place opossum in deep kettle, add enough water to cover well and cook well without sticking or scorching. Add l medium onion peeled and cut in half and l medium apple (not peeled and cut in half), salt to season according to size of opossum. (Add boiling water if it cooks out before tender). Cook on medium heat for a long as it takes to have meat tender when tested with fork stuck into it. When tender, remove onion and apple. Carefully place opossum in large baking pan, remove all layers of fat that you can. Then use 1 or 2 sticks of oleo, chipped over or rubbed on opossum. (This is not necessary, but could be used to season it). Pour some of the broth from 'par boiling' (first cooking) around opossum in baking pan. Use lots of black pepper, sprinkle opossum lightly with flour to help brown, take spoon and put some broth lightly over flour (this is 'basting'). Place in 350 degree F. oven and brown light brown or as brown as you wish watch and continue to sprinkle top of opossum with broth (or oleo) when done and ready to eat. Opossum has to be real brown, but to keep from getting hard I usually brown it in oven to light brown on top, then with some broth in pan, put it on top of stove, cover and baste often and let it cook on low heat so it won't scorch on bottom. In fact, I cooked opossum like I did ducks, coons and pheasants. Removing that fat from opossums when cooked tender is different. No one takes time to cook wild game like I did. You might find some way to put it in a

Page 89 pressure cooker or crock pot, but I don't know that.