| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Game, Opossum, Main dish, Tennessee |
4 |
Servings |
INGREDIENTS
|
|
Flour |
|
|
Salt and freshly ground black pepper |
| 1 |
ts |
Thyme |
| 1 |
|
Possum; dressed, washed, and patted dry (see recipe for "How to Prepare Possum" |
| 1/2 |
c |
Red wine |
| 1 1/4 |
c |
Water |
| 4 |
|
Sweet potatoes; pared and split lengthwise |
| 4 |
|
Apples; pared, cored, and halved |
| 1 |
c |
Brown sugar |
| 1/2 |
ts |
Allspice |
| 3/4 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Nutmeg |
INSTRUCTIONS
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 recipes@ilos.net
http://www.ilos.net/~q591b4/recipe
Posted to MM-Recipes Digest by q591b4@ilos.net on Mar 26, 1998
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