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ROAST OPOSSUM Recipe

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This recipe for ROAST OPOSSUM, by , is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Aunt Bertie Bird

Category:
Category:

Ingredients:  
Ingredients:  
The opossum is a very fat animal with a peculiarly flavored meat. To dress, immerse in very hot water (not boiling) for 1 minute. Remove and use a dull knife to scrape off hair, so that skin is not cut. Slit from bottom of throat to hind legs and remove entrails. Remove head and tail. Was thoroughly in which has been added 1 cup salt, let stand overnight. Drain off the salted water and rinse with clean boiling water.

Stuffing:
1 lg. onion minced
1 tbsp. fat
opossum liver, chopped
1 cup bread crumbs
1 sweet red pepper diced
dash of Worcestershire sauce
1 hard cooked egg chopped
salt to taste

Directions:
Directions:
Brown onion in fat. Add liver cook till tender. Add breadcrumbs, pepper worcestershire sauce, egg, salt and water to moisten.
Stuff opossum and place in roaster. Add 2 tbsp. water and roast in moderate oven. Baste every 15 minutes with drippings. Skim fat from pan. Make gravy with drippings; sere gravy separately with baked sweet potatoes. Bake as you would a roast beef.

 

 

 

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