"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

ROAST 'POSSUM Recipe

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This recipe for ROAST 'POSSUM, by , is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doug McCuistion

Category:
Category:

Ingredients:  
Ingredients:  
1 'possum, skinned and cleaned
1 onion, chopped
1 'possum liver, chopped
1 cup breadcrumbs
teaspoon Worcestershire Sauce
1 hard-boiled egg, chopped
salt and pepper
4 strips of bacon

Directions:
Directions:
Rub the 'possum with salt and pepper. Saute in oil until softened, add liver and cook until tender. Add breadcrumbs, Worcestershire sauce, egg, seasonings, and enough water to moisten. Stuff the 'possum with this mixture and truss. Place belly down in roasting pan. Place the bacon strips along the back. Add a quart of water to the pan and roast, uncovered and basting every 15 minutes, at 350 degrees until tender, about 2 hours

Personal Notes:
Personal Notes:
This recipe was borrowed from the cookbook "Roadkill Round", compiled by Jim Salisbury who currently lives in Orange, Virginia. I added this for all the country boys and girls in the family.

 

 

 

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