"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Roast Possum Recipe

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This recipe for Roast Possum, by , is from Our Family's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Larry Hoffmann
Added: Tuesday, February 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 winter possum, dressed
2 red pepper pods
1 tsp salt
1/4 tsp black pepper
1/8 tsp sage
2 tbsp lemon juice
4 large yams, peeled and quartered
1/4 cup brown sugar
1/2 tsp cinnamon
1/8 tsp ginger

Directions:
Directions:
Place dressed possom in a kettle with pepper pods. Cover with cold water. Bring to a boil and simmer for 1 hour. Remove from pot and place on a rack in a Dutch oven or roasting pan. Add 1 cup water. Sprinkle with salt, pepper, sage and lemon juice. Place yams around the roast. Combine sugar, cinnamon and ginger; spinkle on top of yams. Cover and cook over very low heat on top of stove, or in a 325 degree oven for 2 hours or until the meat is crisp and brown. Transfer possom and yams to a hot platter and serve.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
3 Hours
Personal Notes:
Personal Notes:
For that special dinner. Recipe from Rufus Hayes, a mountain man from the Blue Ridge Mountains of Georgia. Porcupine, raccoon, muskrat, woodchuck and even beaver are cooked in the same method. Serve with creamed pearl onions and caraway cabbage slaw.

 

 

 

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