Roast Possum
Yield
8 servingsPrep
20 minCook
1 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
possum
|
* |
| 1 | each |
onions
chopped |
|
| 1 | tablespoon |
bacon drippings
|
|
| 1 | cup |
bread crumbs
|
|
| 1 | teaspoon |
red pepper flakes
|
|
| 1 | each |
eggs
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
possum
|
* |
| 1 | each |
onions
chopped |
|
| 15 | ml |
bacon drippings
|
|
| 237 | ml |
bread crumbs
|
|
| 5 | ml |
red pepper flakes
|
|
| 1 | each |
eggs
chopped |
|
Directions
Remove head and tail of possum (some people keep the head on).
Soak in cold water to which is added 1 cup salt.
Drain and rinse with boiling water.
Stuff with possum stuffing, close the opening, and roast in black iron pot with a little water for 1½ hours at 350℉ (180℃).
