| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Meats | 1 | Servings | |
INGREDIENTS
| 1 | Onion, large, finely chopped | |
| 1 | tb | Fat |
| Possum liver (optional) | ||
| 1 | c | Bread crumbs |
| 1 | ts | Red peppers, chopped |
| Worcestershire sauce, dash | ||
| 1 | Egg, hardboiled, finely chop | |
| Salt to taste |
INSTRUCTIONS
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.
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