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.