Manly man and the O'Possum

[tyger]

Carol says she has no use for a man who can't skin, and cook, a Possum (an O'Possum). The sporran can wait, the stomach cannot. I have done it all, and share it here.

So, here is a recipe for baked Possum:

Pour a glass of red wine, and have fun.

BAKED POSSUM AND SWEET POTATOES
2 young Possums, 2-1/4 to 2-1/2 pounds each, dressed
1/2 cup of red wine
7 cups Cold Water
2 pounds Sweet potatoes
4 teaspoon Salt
3/4 teaspoon Black Pepper
1/8 teaspoon Red Pepper
3 tablespoons Flour
1/4 cup Cold Water
2 to 3 cups Possum Broth (canned chicken broth for substitute, see below)
Parsley

When dressing the possum, save the skin for a sporran. Pare potatoes, wash and cut in quarters lengthwise. Lay 1 sweet potato inside possum. Fit into a 5-quart kettle. Add water, cover kettle but leave open space on one side for steam to escape. Heat to boiling and boil gently 15 to 20 minutes, then skim froth that collects. Pour off about half the broth, and save it. Add 3cups of fresh hot water.

Return to heat, again partially cover and boil gently until meat is tender, but not tender enough to pull away from the bone. Sprinkle the outside well with seasonings that have been well mixed in a cup.

Make a gravy by sprinkling flour over cold water, mix to a smooth paste, then blend with 3 cups of broth drained from kettle in which possums were parboiled. Mix and pour around possum.

Arrange pared, washed sweet potatoes around possum. Cover pan and bake until possums and potatoes are almost tender. Now uncover and bake until possums and potatoes are tender and beautifully browned or from 35 to 40 minutes. Some say to baste every 10 minutes with the gravy in the pan, but this is not really necessary. Remove meat and potatoes to platter and garnish with parsley. Pour gravy into separate dish and serve meat and gravy piping hot.

Makes 5 to 6 servings, depending.

[sydnie7]

Hmmmm, I was waiting for something like that carp recipe -- where you carefully season and wrap it in brown paper, cook, then throw the carp away and eat the paper LOL

You're welcome to come hunt in our yard and under the house, plenty of 'em on the hoof in suburbia!

[SFCRick]

Is there any problem with diseases in O'Possum?

[TheSp8]

That sounds an awful lot like the recipe I have for Possum. It works well with Coon also, though I prefer coon done in the smoker. Sydnie, don't discount a well cooked carp. Done right they are a tasty fish. I've got some good recipes for them also.

YMOS,
Tony

[walkerk]

2 young Possums, 2-1/4 to 2-1/2 pounds each, dressed

You'll be remembering to remove those glands, right?

[piperdbh]

If at all possible, catch the 'possums alive and fatten them on sweet potatoes, corn bread and buttermilk for two to three weeks. That will clean them out and sweeten the meat, too.

'Coon is good parboiled and pan-fried, as well as grilled. Slow-cooking it following the recipe above would produce a tasty delicacy, as well.

Those were the days...

[KD Burke]

I got a big laugh once by declaring that I was eating soul food for twenty years before I knew what it was.

I've eaten 'gator, frog legs, and Rocky Mountain oysters. I like haggis.

Of things I've been offered, but refused, I can only count balout and 'Possum.

Tyger, You're a better man than I am!

[turpin]

You'll be remembering to remove those glands, right?

You might be thinking about skunk, of the family Mustelidae, which has scent glands of varying potency. Possums are Marsupials, and I've never heard of a gland thing with them.

Tyger, I'd probably eat and enjoy your possum if you didn't tell me what it was.

[Dall_Piobaire]

Why in the world would I want to eat what looks like a rat on steroids!!!

I'll be stickin to chicken thanks!

[Arlen]

Sounds absolutely delicious to me.