• Prep Time:
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  • Serves: 1 Servings

Roast Possum

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 1 Possum, whole, uncleaned
  • 1 Onion, large, chopped
  • 1 tb Bacon fat
  • Possum liver
  • 1 c Bread crumbs
  • 1 ts Red pepper, chopped
  • Worcestershire sauce, dash
  • 1 Egg, hardboiled, finely chop
  • Salt to taste


Possums are roasted with hide on, so prepare a large pot of scalding hot
water. Dip possum in it for a few minutes, then remove the hair by scraping
with a dull knife, as you would scrape a hog. If some hair comes off hard,
dip again in scalding (not hard-boiling) water. Wash with soap and water,
then remove entrails, keeping washed liver. Remove head and tail (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 1-1/2 hours at
350. Baste often. SEE possum stuffing recipe. Add sweet potatoes 1 hour
before possum is done.

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