In the Kitchen 2: Possum as a Thanksgiving Alternative

My Uncle Paul once shared a recipe for an alternative choice of meat for Thanksgiving Dinner and I, Chef Kiril, thought I'd share it for anyone brave, or curious, enough to try it. ;-D

He wrote:

This goes back to the days of my childhood. I would ask my mother what was for supper and her inevitable reply would be " Poor Do" this was anything we had we made do.

OPOSSUM ROAST

Opossum is very fat with a peculiarly flavored meat. To dress, imerse
in very hot water (not boiling) for 1 minute.

Remove and use a dull knife to scrape off the hair so that the skin
is not cut. Slit from the bottom of the throat to hind legs and remove
entrails.

Remove head and tail if desired. Wash thoroughly, inside and out, with
hot water. Cover with cold water to which has been added 1 cup of
salt. Allow to stand over night; in the morning drain off the salted
water and rinse with clear, boiling water.

Make a stuffing as follows: Brown 1 large,fine-chopped onion with 1
tablespoon of butter. Add chopped opossum liver and cook until
tender. Add 1 cup of bread crumbs, a little chopped red pepper, a hard
cooked egg finely chopped, dash of Worcestershire sauce, salt and water
to moisten.

Stuff the opossum with mixture, fastening the opening with skewers or
by sewing. With 2 tablespoons of water roast in a moderate oven (350)
until meat is richly browned.

Baste constantly with the opossum's own fat. Remove skewers or
stiches, serve on heated platter. Skim fat from the gravy and serve with
baked yams or sweet potatoes."

" BON Appetite"

Boy, you just gotta love them Kentucky good ol' boys, and their taste in victuals, don't ya? :-D

My Uncle Paul once shared a recipe for an alternative choice of meat for Thanksgiving Dinner and I, Chef Kiril, thought I'd share it for anyone brave, or curious, enough to try it. ;-D

He wrote:

This goes back to the days of my childhood. I would ask my mother what was for supper and her inevitable reply would be " Poor Do" this was anything we had we made do.

OPOSSUM ROAST

Opossum is very fat with a peculiarly flavored meat. To dress, imerse
in very hot water (not boiling) for 1 minute.

Remove and use a dull knife to scrape off the hair so that the skin
is not cut. Slit from the bottom of the throat to hind legs and remove
entrails.

Remove head and tail if desired. Wash thoroughly, inside and out, with
hot water. Cover with cold water to which has been added 1 cup of
salt. Allow to stand over night; in the morning drain off the salted
water and rinse with clear, boiling water.

Make a stuffing as follows: Brown 1 large,fine-chopped onion with 1
tablespoon of butter. Add chopped opossum liver and cook until
tender. Add 1 cup of bread crumbs, a little chopped red pepper, a hard
cooked egg finely chopped, dash of Worcestershire sauce, salt and water
to moisten.

Stuff the opossum with mixture, fastening the opening with skewers or
by sewing. With 2 tablespoons of water roast in a moderate oven (350)
until meat is richly browned.

Baste constantly with the opossum's own fat. Remove skewers or
stiches, serve on heated platter. Skim fat from the gravy and serve with
baked yams or sweet potatoes."

" BON Appetite"

Boy, you just gotta love them Kentucky good ol' boys, and their taste in victuals, don't ya? :-D