"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Wild Possum Kabob Recipe

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

Contributor:  
Contributor:  
Kenny Lockhart
Added: Friday, February 11, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Wild Possum Kabob
Ingredients:

1 Still breathing, corn-fed Possum

3 Ripe but firm tomatoes

1 Large white or yellow onion

1/2 pound large mushrooms

2 large green peppers

1 package meat marinade

1/2 cup soy sauce

12 skewers (sticks are okay in Arkansas)

The possum must be alive so that you can scare it, giving you the "wild" taste from all the adrenaline it produces. It is best to hit it over the head with a large object in a humane manner. Boil the possum for 3 minutes to loosen the fur then skin and gut it.

De-limb (chop the little knubby legs off) the possum and cut the meat into 1/2 inch square chunks.

Marinate overnight in a mixture of meat marinade and soy sauce. Kentucky residents who have no fridge can use an ice chest and may use radiator coolant instead of soy sauce.

Thread the meat and veggies onto your skewer/stick in alternating sequences to distribute the delicious flavor evenly.

Cook over a barbecue, pit, 50 gallon drum or any other fire till you get the desired result. For added flavor, you can cook it over burning tires.

Servings: 6
Calories: 12,342
Carbs: Holly 4-barrel
Fat: If you eat this kind of crap, fat probably isn't your biggest concern.

Directions:
Directions:
Directions are in the recipe

Number Of Servings:
Number Of Servings:
First one to it! then 5 more
Preparation Time:
Preparation Time:
couple hours
Personal Notes:
Personal Notes:
You won't regret this recipe!

 

 

 

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