| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
servings |
INGREDIENTS
| 1 |
|
Young possum |
| 2 |
ts |
Salt |
| 4 |
lg |
Red chili peppers; seeded, chopped |
| 1 |
lg |
Onion; chopped |
| 6 |
|
Peppercorns crushed in a mortar |
| 8 |
|
Strips fatty bacon |
| 6 |
md |
Sweet potatoes or 4 lg. yams; peeled and sliced 1/2 inch thick |
INSTRUCTIONS
Recipes and tips from: cooking wild game by Zack Hanle copyright 1974 ISBN
087140-595-4
TIPS:
#1 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
Posted to bbq-digest by DBrophy627@aol.com on Feb 16, 1999, converted by
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