Possum Cook Book

POSSUM
By: Richard Matthews
1 young; fat possum

8 sweet potatoes; peeled
2 tablespoons butter
1 tablespoon sugar
salt
bacon
thyme or marjoram
pepper
First catch a young fat possum. This in itself affords excellent sport on
moonlight nights in fall. Remove the fur either by skinning or by soaking
the possum in hot lye water, being careful not to get any on the hands.
Clean, take off the head and feet (unless you want to cook it like whole
roast pig), and wash well. Salt the possum well inside and out and freeze
overnight either outdoors or in the refrigerator compartment. When ready to
cook, peel 8 sweet potatoes and boil them tender in slightly salted water
to which 2 tablespoons of butter and 1 tablespoon of sugar have been added.
At the same time, stew the possum tender in a tightly covered pan with a
little water. Arrange the potatoes around the possum, strip with bacon,
sprinkle with thyme or marjoram, or with pepper, and brown in the oven.
Baste often with the drippings. Served hot, it sure is "a dish fo' a king."
Recipe by Rock McNelly on Mar 26, 1998.
------------------
Yield: 1 serving
Preparation Time (hh:mm): 0:00
POSSUM ON THE HALF SHELL (ARMADILLO)
2 pounds armadillo meat

1/2 cup margarine; (1 stick)
salt; (to taste)
pepper; (to taste)
lemon juice; (to taste)
Season meat with salt, pepper and lemon juice; rub with margarine. Wrap in
foil; bake at 325F for 45 minutes. Remove foil; add more butter and brown.
Page 2
SOURCE: Sunburst Samplings - compiled by the Sunburst Banks of Mississippi

Contributed by Walter Garner, Jr. Typed for you by Nancy Coleman
Recipe by scotlyn@juno.com (Daniel S Johnson) on Mar 25, 1998.
------------------
Yield: 6 servings
POSSUM OR BANDICOOT SOUP
1 Small possum or bandicoot*

2 liters Water
1 teaspoon salt
1 tin corn*
any other vegies desired
1 pinch celery leaves
1 pinch parsley
flour or gravox* to thicken
fried bread; 1 slice per serving
Skin and clean possum or bandicoot, then quarter the animal. (Video tape
this please. I have no idea how to do it. Also "first you have to catch a
possum or bandicoot", but then that's another story.) Place it in a large
pot or camp oven along with water and salt. Cover and simmer gently for 3
or 4 hours. (Tough little devils apparently.) Add vegetables and simmer for
another 1 1/2 hours (Still tough. Even the vegies are resisting being
associated with this.) Strain soup through a large holed colander when meat
has left bone and remove bones, especially small ones. Return soup to the
pot and add parsley and celery leaves. Thicken with a little flour or
gravox. Cut fried bread into 1 inch squares and serve soup over toast,
boiling hot.
*For those of you that haven't met a bandicoot, it is something between a

possum and a raccoon, sort of, I think, maybe.
*Tin of corn? Well a can I guess, 16 oz.
*Now, when you boil this meat for 5 1/2 hours, strain it and throw it away,
it does make me wonder why you started in the first place.
Page 3
*Gravox is a meat concentrate seasoning I think. The dish must be need some
flavor.
*Fry the bread any way you want to.
*All things considered, a brick or stone would be a reasonable alternative

if you don't happen to have a possum or bandicoot available.
------------------
Yield: 1 serving
POSSUM STUFFING
1 onion, large; finely chopped

1 tablespoon fat
possum liver; (optional)
1 cup bread crumbs
1 teaspoon red peppers; chopped
Worcestershire sauce; dash
1 egg, hardboiled; finely chopped
salt to taste
Brown onion in hot fat, add finely chopped liver. Cook until tender. Add
other ingredients plus enough water to moisten mixture. Mix, stuff possum
and skewer or sew the opening shut. Suggestions: Some parboil the possum
before roasting. Others remove the skin and fat. Try rubbing possum with a
little sage before roasting. Sweet potatoes are absolute requirement to a
Southerner.
------------------
Yield: 1 serving

Page 4
ROAST OPOSSUM
1 young possum
2 teaspoons salt
4 large red chili peppers; seeded, chopped
1 large onion; chopped
6 peppercorns crushed in a mortar
8 strips fatty bacon
6 medium sweet potatoes or 4 lg. yams; peeled and sliced
-- 1\2 inch thick
Put possum in lg. kettle with water to cover. Add salt, red peppers, and
peppercorns. Simmer for 30 min. Drain meat; reserve liquid. Put meat in
a roasting pan. cover with bacon strips. Continue cooking kettle liquid,
boiling over high heat until 2 1/2 cups remain. Pour this over the meat
and roast in preheated 350 degree oven for 30 min., basting every 10 min.
Arrange potatoes or yams around the meat and continue to roast 30 min.
more or until meat is tender and potatoes or yams are done SERVES: 4-6
SERVE WITH: cooked turnip greens
Mastercook Formatted By Kurt Lucas <lucas@goldcom.com>
Submitted to the BBQ Mailing List by DBrophy627@aol.com on Feb 16, 1999,

converted by MC_Buster.
------------------
Yield: 1 serving

Page 5
ROAST POSSUM
1 possum; whole, uncleaned

1 onion; large, chopped
1 tablespoon bacon fat
possum liver
1 cup bread crumbs
1 teaspoon red pepper; chopped
Worcestershire sauce; dash
1 egg, hardboiled; finely chopped
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.
Posted to the BBQ List by scotlyn@juno.com (Daniel S Johnson) on Mar 25,

1998.
------------------
Yield: 1 serving
POSSUM PISTOLS
1 lb lean ground beef

1 cup. onion chopped
2 cloves garlic minced
2 cup 8 oz sharp cheddar cheese grated
1 pkg taco seasoning mix
Page 6
salt/pepper to taste
1 16 oz pkg egg roll wrappers
Cook first 3 ingredients until meat is done. Drain well.

Add the next 3 ingredients and stir until cheese melts.
Spoon meat mixture in center of each egg roll wrapper.
Fold bottom edge over filling, fold right side over, then the left side.
Lightly brush remaining flap with water.
Fold over tightly, press gently to seal.
Fry in hot oil at 375* for 1 minute.
Serve with salsa.
POSSUM LODGE FIREHOUSE CHILI
2 cans mexican beans

1 can rotel tomatoes and green chilies
1 medium onion, diced
12 oz. can beer
1 lb. ground chuck
3 tbs. chili powder
1 tsp. cumin
Brown ground chuck and onion; drain. Combine with remaining ingredients
in a slow cooker. Cook over medium setting for 12-24 hours. Add chili
powder as desired.
POSSUM TROT GINGERBREAD PEOPLE
By: Lee Sparks, Possum Trot Bed & Breakfast, Unionville, In
2 margarine
1 cup granulated sugar
0.5 cup molasses
1 teaspoon nutmeg; ground
1 teaspoon cloves; ground
1 teaspoon cinnamon; ground
1 teaspoon vinegar
1 each eggs; beaten
5 cup flour
1 teaspoon baking soda
Mix the margarine, sugar, molasses and spices and bring to a boil,
Page 7
stirring constantly. Cool to lukewarm. Add 1 tsp. vinegar and the

beaten eggs. Mix thoroughly. Add 5 cups of flour and 1 tsp. baking
soda. Refrigerate dough until ready to bake. Roll to 1/8" thickness
using additional flour as necessary. cut into desired shapes with
slightly floured cutters. Bake at 350 degrees for 8 to 10 minutes on
an ungreased cookie sheet.
Yield: 1 servings
ALMA'S RECIPE FOR 'POSSUM
1/2 cup lime

1 gm water
1 cup salt
1 red pepper pod
Put 1/2 cup lime in about 1 gallon of boiling water and scald
quickly, and pull off hair while hot. Scrape well--remove feet,
tail, and entrails--like you would a pig. Cut off ears, remove eyes
and head if desired. Pour hot water over it and clean thoroughly.
Put one cup salt in sufficient cold water to cover possum, add 1 pod
red pepper and let stand overnight. In the morning remove salt water
and pour boiling water over it. Cook in enough boiling water to boil
up over possum but not enough to cover. Cook until skin can be
pierced with a fork easily, and let stand in water until ready for
baking.
When ready to bake, place possum in pan with skin side up. Bake in a
moderate oven until crisp and brown. If fire is too hot, skin will
blister and burn.
Carve possum and surround with potatoes (sliced or quartered) which

have been previously baked.
192 DULL, Mrs. S.R.

Southern Cooking
Grosset & Dunlap
New York
Yield: 6 servings
Page 8
POSSUM STUFFING
1 each onion, large, finely chopped

1 tablespoon fat
1 possum liver (optional)
1 cup bread crumbs
1 teaspoon red peppers, chopped
1 worcestershire sauce, dash
1 each egg, hardboiled, finely chop
1 salt to taste
** THESE INGREDIENTS ARE DUPLICATED IN ROAST POSSUM RECIPE Brown onion in

hot fat, add finely chopped liver. Cook until tender. Add other ingredients
plus enough water to moisten mixture. Mix, stuff possum and skewer or sew
the opening shut. Suggestions: Some parboil the possum before roasting.
Others remove the skin and fat. Try rubbing possum with a little sage
before roasting. Sweet potatoes are absolute requirement to a Southerner.
Recipe date: 01/15/63
Yield: 1 servings
ROAST POSSUM
1 each possum, whole, uncleaned

1 each onion, large, chopped
1 possum liver
1 cup bread crumbs
1 teaspoon red pepper, chopped
1 each egg, hardboiled, finely chop
1 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.
Page 9
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. Recipe date: 01/15/63
Yield: 1 servings
ROAST 'POSSUM WITH KRAUT
1 each dressed opossum; trussed

1 salt and pepper
1 teaspoon rosemary; crumbled
1/2 cup water with
1/2 cup white wine (optional)
3 lb sauerkraut
1 each onion; quartered
1 cup beer
2 cup chicken broth
1/4 lb salt pork
20 each juniper berries; crushed
1 teaspoon freshly ground pepper
1 teaspoon caraway seeds
Rub 'Possum inside and out with salt, pepper, and the rosemary. Place it
on a rack in a shallow roasting pan, and roast until tender in a preheated
350 degree oven for about 2 to 2-1/2 hours.
If you wish, you can put 1/2 cup water and 1/2 cup white wine in the pan
and baste the animal occasionally.
Meanwhile, wash thoroughly and drain the kraut. Place it in a kettle
with the remaining ingredients and bring it to a boil. Turn down the heat,
cover, and simmer for about an hour.
Place drained sauerkraut around the roast 'possum on a platter and serve
with boiled or mashed potatoes.
_The L.L. Bean Game & Fish Cookbook_ Angus Cameron and Judith Jones Random
House, 1983 ISBN 0-394-51191-3 Typos by Jeff Pruett
Yield: 4 servings
Page 10
POSSUM STUFFING
1 onion, large, finely chopped

1 tablespoon fat
1 cup bread crumbs
1 egg, hardboiled, finely chop
1 salt to taste
Brown onion in hot fat, add finely chopped liver. Cook until tender.
Add other ingredients plus enough water to moisten mixture. Mix,
stuff possum and skewer or sew the opening shut. Suggestions: Some
parboil the possum before roasting. Others remove the skin and fat.
Try rubbing possum with a little sage before roasting. Sweet potatoes
are absolute requirement to a Southerner.
Yield: 1 servings
1/2 cup lime

1 gm water
1 cup salt
1 red pepper pod
baking.
Page 11
blister and burn.

192 DULL, Mrs. S.R.

Southern Cooking
Grosset & Dunlap
New York
Yield: 6 servings
POSSUM & TATERS
1 young, fat possum

2 tablespoon butter
8 sweet potatoes
1 tablespoon sugar
1 salt
First, catch a possum. This in itself is excellent entertainment on a

moonlit night. Skin the possum and remove the head and feet. Be
sure to wash it thoroughly. Freeze overnight, either outside or in a
refrigerator. When ready to cook, peel the potatoes and boil them
tender in lightly salted water along with the butter and sugar. At
the same time, stew the possum until tender in a tightly covered pan
with a little water. Arrange the taters around the possum, strip with
bacon, sprinkle with thyme or marjoram, or pepper, and brown in the
oven. Baste often with the drippings.
Brent Williams
1996
Yield: 6 servings
2 lb armadillo meat
Page 12
1/2 cup margarine (1 stick)

1 salt (to taste)
1 pepper (to taste)
1 lemon juice (to taste)
Season meat with salt, pepper and lemon juice; rub with margarine.
Wrap in foil; bake at 325 degrees for 45 minutes. Remove foil; add
more butter and brown.
SOURCE: Sunburst Samplings - compiled by the Sunburst Banks of

Mississippi Contributed by Walter Garner, Jr. Typed for you by Nancy
Coleman
Yield: 6 servings
1 each small possum or bandicoot*

2 liter water
1 teaspoon salt
1 each tin corn*
1 any other vegies desired
1 pinch parsley
1 flour or gravox* to thicken
1 fried bread,1 slice per serv
Skin and clean possum or bandicoot, then quarter the animal. (Video
tape this please. I have no idea how to do it. Also "first you have
to catch a possum or bandicoot", but then that's another story.)
Place it in a large pot or camp oven along with water and salt. Cover
and simmer gently for 3 or 4 hours. (Tough little devils apparently.)
Add vegetables and simmer for another 1 1/2 hours (Still tough. Even
the vegies are resisting being associated with this.) Strain soup
through a large holed colander when meat has left bone and remove
bones, especially small ones. Return soup to the pot and add parsley
and celery leaves. Thicken with a little flour or gravox. Cut fried
bread into 1 inch squares and serve soup over toast,boiling hot.
*For those of you that haven't met a bandicoot, it is something

between a possum and a raccoon, sort of, I think, maybe.

Page 13
*Now, when you boil this meat for 5 1/2 hours, strain it and throw it
away, it does make me wonder why you started in the first place.
*Gravox is a meat concentrate seasoning I think. The dish must be

need some flavor.
*All things considered, a brick or stone would be a reasonable

alternative if you don't happen to have a possum or bandicoot
available.
Gerry Nolan
"If at first you don't succeed, destroy all evidence that you even
tried."
Yield: 1 servings
POSSUM POT PIE
1 cup glazed huckleberries

3 shots gin or moonshine
1 possum
1 pie crust with top
1 sliced carrots & cabbage
1 to taste
If roadkill---make jambalaya If caught---proceed with recipe
Cover a pan (or any implement you can put in a fire) with the bottom
of your pie crust and place the possum in it. Add the huckleberries
and carrots, and shred the cabbage over it. Close up the pie and
bake until the neighbors' dogs come sniffing around to see what the
wonderful smell is, or until the fire department arrives (whichever
comes first). Remove from fire/oven, slice and enjoy.
Anthony Trummert
Yield: 6 servings
Page 14
POSSUM STUFFING

1 tablespoon fat
1 cup bread crumbs
1 salt to taste
Yield: 1 servings
ROAST POSSUM
1 possum, whole, uncleaned

1 onion, large, chopped
1 possum liver
1 cup bread crumbs
1 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
Page 15
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.
Yield: 1 servings
ROAST POSSUM WITH SPICED APPLES & SWEET POTATOES
1 flour
1 salt and freshly ground black peppe; r
1 teaspoon thyme
1 each possum; dressed, washed, and patt
1/2 cup red wine
1 1/4 cup water
4 each sweet potatoes; pared and split lengthwis
4 each apples; pared, cored, and halved
1 cup brown sugar
1/2 teaspoon allspice
3/4 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Mix flour, salt, pepper, and thyme and rub inside and outside the
animal. Place on rack in roasting pan. Add the wine and water, cover
tightly, and roast in a preheated 350 degree oven for about an hour.
Pour off all but a cup of the liquid. Lay the sweet potatoes in
the pan, cover, and continue roasting 45 minutes. Now lay in the
cored and halved apples amid the sweet potatoes and sprinkle both
fruit and vegetables with a mixture of the sugar and the spices.
Continue to roast, with the roaster now uncovered, for another 30
minutes, or until the possum is tender.
_The L.L. Bean Game & Fish Cookbook_ Angus Cameron and Judith Jones
Random House, 1983 ISBN 0-394-51191-3
Yield: 4 servings
Page 16
764535 POSSUM PIE
30 ritz crackers, crushed

1 cup chopped nuts
3 egg whites
1 cup granulated sugar
1/2 cup whipping cream, whipped
1 grated coconut
Combine crackers and nuts. Beat egg whites until frothy. Gradually
beat in sugar. Continue beating until stiff peaks form. Fold
crackers and nuts into egg whites. Turn mixture into a lightly
greased pie pan. Bake at 350 degrees for 15 minutes or until lightly
browned. Cool pie. Just before serving, top with whipped cream and
coconut. Makes 6 to 8 servings. Submitted By BARRY WEINSTEIN On
08-02-95
Yield: 1 servings
GEN-U-INE ARKANSAS BAKED POSSUM
1 catch possum
Put Possum in 55 gallon drum and feed for 3 weeks (vegetables, grain,
etc.). Shoot possum between the eyes (his brain is real small, but
it's around there somewhere). Scald in 140 degree water with hickory
ashes and green pine needles. Scrape hair with mason jar lid. Rub
down liberally with salt and pepper. Place roasting rack in pan. 1
cup water and 1/4 cup wild turkey in bottom of pan. Slow cook 2 hours
(medium possum) baste often. Remove top and brown 15 minutes. Slice
and serve on sweet potatoes. Feeds one Hillbilly or 150-300 city folk.
Submitted By JENNY EUWINE REDDNIK On 08-02-95
Yield: 1 servings
Page 17
NATCHO CHEESE POSSUM SLICES
1 medium to 1 lg possum, peeled, and sliced

1 large onion, chopped
1 green pepper, chopped
1 bunch green onions, chopped
1 cup barbecue sauce
1 cup water
1 teaspoon garlic powder
1 teaspoon parsley flakes
4 tablespoon taco seasoning
1/4 teaspoon black pepper
2 cup grated cheese (cheddar, mozarella,; or combination of)
Peel and slice possum. Line cookie sheet with tin foil. Spray foil
with non-stick spray (Pam) In large bowl, combine possum, green
onions, green peppers and white onions. Pour onto foil lined pan. In
same bowl, mix barbecue sauce, water, and dry spices. Pour over top
of possum. Bake in 400 F oven for 45 minutes. Turn and seperate to
ensure even cooking. Bake an additional 10 minutes or so. (Baking
time depends on how thick you slice the animal) Sprinkle grated
cheese on top of cooked possum, and continue cooking until cheese has
melted and the edges become crispy. Let sit for about 4-5 minutes
before serving to allow the cheese to set up a bit.
Origin: Adaptation from another recipe Shared by: Sharon Stevens'

: Brother, Evan Stevens.
Submitted By BARRY WEINSTEIN On 08-02-95
Yield: 6 servings
POSSUM
1 possum
1 salt & pepper
1 sweet potatoes
It jest stands to reason thet if you're jest newly hitched, you might
not know th' best way to fix `possom - (sum mothers fail to teach
Page 18
their young'uns important things). So if you wants to weasel yore

man's heart -- spring this recipe on him. Take a possum and parboil
until tender. Take out of water and put in bread pan, then pepper to
taste. Take three large sweet potatoes and boil until tender. Lay
these around possum in bread pan, put in oven and bake until brown.
Serve warm. Submitted By JENNY EUWINE REDDNIK On 08-02-95
Yield: 1 servings
ROAST 'POSSUM
1 opossum
1 onion chopped
1 tablespoon fat
1/4 teaspoon worcestershire sauce
1 cup bread crumbs
1 hard boiled egg
1 teaspoon salt
1 water for stuffing
1 quart water for roasting pan
4 slice bacon
Opossum: Possum should be cleaned as soon as possible after shooting.

(Or however Jeff gets his dinner) It should be hung for 48 hours
(that is more than enough time for you to come from Bama to Md) and
is then ready to be skinned and cooked. The meat is light colored
and tender. Excess fat may be removed, but there is no strong flavor
or odor contained in the fat.
Rub possum with salt and pepper. Brown onion in fat. Add liver and
cook until tender. Add bread crumbs, Worcestershire sauce, egg, salt
and water. Mix thoroughly and stuff possum. Truss like a fowl.
Put in roasting pan with bacon across back and pour one quart of
water into the pan. Roast uncovered in 350 oven until tender - about
2 1/2 hours. Serve with sweet potatoes.
Charleston Receipts Cookbook == Courtesy of Dale & Gail Shipp,

Columbia Md. ==
Submitted By GAIL SHIPP On 05-12-95
Yield: 1 servings
Page 19
1 each dressed opossum; trussed

1 salt and pepper
1/2 cup water with
3 lb sauerkraut
1 each onion; quartered
1 cup beer
2 cup chicken broth
1/4 lb salt pork
20 each juniper berries; crushed
Rub 'Possum inside and out with salt, pepper, and the rosemary.
Place it on a rack in a shallow roasting pan, and roast until tender
in a preheated 350 degree oven for about 2 to 2-1/2 hours.
If you wish, you can put 1/2 cup water and 1/2 cup white wine in
the pan and baste the animal occasionally.
Meanwhile, wash thoroughly and drain the kraut. Place it in a
kettle with the remaining ingredients and bring it to a boil. Turn
down the heat, cover, and simmer for about an hour.
Place drained sauerkraut around the roast 'possum on a platter and
serve with boiled or mashed potatoes.
Random House, 1983 ISBN 0-394-51191-3 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 05-16-95
Yield: 4 servings
Page 20
ROAST POSSUM WITH SPICED APPLES AND SWEET POTATOES
1 flour
1 teaspoon thyme
1/2 cup red wine
1 1/4 cup water
1 cup brown sugar
1/2 teaspoon nutmeg
Submitted By JEFF PRUETT On 05-11-95
Yield: 4 servings
Page 21
UNCLE DADDY'S SOUTHERN POSSUM STEW
1 possum
1 dumplings
1 sweet potatoes
1 onions
1 salt
After hunting with a lantern in your hand all night, take the possum
you have bagged and break his neck by putting your foot on the
possum's head and pulling up on his tail. Use boiling water to scald
Brother Possum. In a large pan, dress the animal by pulling out those
hairs on him. When all is well done, cut Brother Possum into four
parts. Add salt and boil the meat until tender. Make your dumplings
and add them slowly to the boiling meat. After the possum has boiled
about an hour, put the parts into a baking dish. Peel sweet potatoes
and slice them thick. Place the slices in the pan around the pieces
of possum. Add onions if desired. Bake for 1 hour. This is a Sunday
dinner for 12 people with the dumplings. Submitted By JENNY EUWINE
REDDNIK On 08-02-95
Yield: 1 servings
WHITE TRASH ROAST POSSUM
1 no ingredients found
Possum should be cleaned as soon as possible after shooting. It

should be hung for 48 hours and then it can be skinned and cooked.
The meat is light colored and tender. Escess fat may be removed, but
there is not strong flavor or odor contained in the fat. 1 possum 1
onion, chopped 1 tbsp fat possum liver, diced 1/4 tsp worchestershire
sauce 1 cup breadcrumbs 1 hard boiled egg, chopped 1 tsp salt water
bacon
Clean possum and rub inside and out with salt and pepper. Saute the
onions, then add to the remaining ingredients except for the water and
bacon. Combine together and stuff the possum. Place stuffed possum
in a large roasting pan, add water to the pan, and lay bacon strips
Page 22
across the back of the possum. Roast uncovered in a 350F oven for
about 2-1/2 hours, or until tender. Possum is best eaten in the
winter time, and should be served with sweet potatoes. Origin:
Adapted from White Trash Shared by: Sharon Stevens, April/95.
Submitted By SHARON STEVENS On 04-12-95
Yield: 1 servings
OPOSSUM SAUSAGE
5 feet medium hog casings

4 lb opossum, trimmed of all fat cubed
1 lb pork fat, cubed
2 teaspoon salt
2 teaspoon white pepper
1 teaspoon tabasco sauce
1 teaspoon crushed cumin
1 teaspoon oregano
2 teaspoon sweet paprika
Prepare casings. Mix remaining ingredients, grind using the coarse

disk and stuff into casings. Twist off into 3-4" links. Cook by
sauteing inoil until well browned.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8

Typed by Carolyn Shaw 12-94.
Submitted By CAROLYN SHAW On 12-09-94
Yield: 5 pounds
2 lb armadillo meat
1 salt (to taste)
1 pepper (to taste)
Page 23

Coleman Submitted By NANCY COLEMAN On 10-21-94
Yield: 6 servings
TOBY'S POSSUM ROAST
1 fat possum
1 large onion sauteed in 1 tbsp. lard
1 cup bread crumbs
1 chopped red sweet pepper
1 hard boiled egg, chopped salt dash; of worcestershire sauce
To dress animal, immerse in very hot water for 1 minute. Remove and
with a dull knife scrape off the hair. Slit and remove entrails.
Remove head and tail, if desired. Wash thoroughly inside and out
with hot water. Place in deep container. Add 1 cup salt and enough
water to cover and let soak overnight. Drain and rinse with clean
boiling water. The animal is now ready to stuff and bake or barbecue.
Chop the possum liver and add to onion and cook until tender. To
mixture add rest of ingredients together with enough water to
moisten. Mix well and stuff the possum with mixture. Place stuffed
possum in roaster; add 2 tablespoons water and roast in moderate
oven. Baste every 15 minutes until done. Serve with baked yams and
collard greens. Submitted By BARRY WEINSTEIN On 02-22-95
Yield: 1 servings
CHEROKEE POSSUM (OO-NI-NA-SU-GA-OO-GA-ME)
recipe
Grape Drink.Gather ripe possum grapes--the kind that are still sour after
they br ripen br when the = frost has fallen on them. Hang up for the
winter use. To br pepare,the = shell off the grapes from the stems, wash,
stew them in warm water. When they are throughly cooked mash them in the
Page 24
same water, let this sit until the seeds settle. Strain off the juice.
Bring juice to Aboil and thicken with a little cornmeal. Continue cooking
until meal is done.Serve hot or cold.....sweeten to your desire...
CHOCTAW POSSUM
1 opossum
salt
pepper
sweet potatoes
Live catch a possum and pen him up. Feed him good clean food (table
scraps, dog food, etc.) and give him plenty clean fresh water for two
weeks. Butcher and skin the possum, wash him thoroughly with clean
water, soak overnight in a glass bowl or crock in a solution of 1/4
cup salt to a gallon of water. Remove from solution and drain possum.
Prepare sweet potatoes buy washing thoroughly and trimming bad spots
out with a paring knife. Salt and pepper the possum carcass to taste.
Place sweet potatoes in body cavity, put carcass on a large cookie
sheet and surround with remaining sweet potatoes. Place in oven and
bake for 3-4 hours or until sweet potatoes are done. (test with fork
for tenderness. Remove from oven and allow to cool for a few minutes.
Yield: 4 servings
NATIVEWAY POSSUM GRAPE DRINK (OO-NI-NA-SU-GA OO-GA-MA)
1 x no ingredients
Ripe possum grapes

Little cornmeal
Gather ripe possum grapes (the kind that are still sour after they
ripen when the frost has fallen on them). Hang up for winter use. To
prepare, shell off the grapes from the stems, was, and stew them in
water. When they are done, mash in the water they were cooked in. Let
this sit until the seeds settle, then pour off the juice. Put the
juice back on the fire and, when boiling, add a little cornmeal to
thicken. Continue cooking until the meal is done. Remove from the
Page 25
fire and drink hot or cold.
Classification: Traditional Nation/Tribe: Unknown
From: The Native Way Cookbook: The Cookbook Of The Grandmothers At:
http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites
and the Native American Ring"
Yield: 4 servings
STUFFED POSSUM ROAST
1 possum; whole
1 quart cold water
1/8 cup salt
4 or 5 beef bouillon cubes
2 large bay leaves
3 celery stalks; chopped
2 medium onions; sliced
1 bag stuffing; any kind is fine
pepper to taste
Preheat oven to 350ºF. Soak possum in cold salt water for

12 hours.
Rinse meat in cold water; refrigerate about 3-4 hours.
Prepare stuffing according to package directions; stuff possum cavity with
prepared stuffing. Close the possum cavity tightly.
Place stuffed possum in roasting pan, add water, bouillon cubes, bay
leaves,
celery and onion and pepper.
After 2 hours turn the meat and reduce heat to 300 ºF; cook for
1 hour or until done.
Page 26
1/2 cup lime

1 gm water
1 cup salt
1 red pepper pod
1 possum
baking.
blister and burn.

1928 DULL, Mrs. S.R.

Southern Cooking
Grosset & Dunlap
New York Submitted by John Hartman
Indianapolis, IN hartman@indy.net
Yield: 6 servings
Page 27
AUSTRALIAN POSSUM RIDGEY DIDGE POSSUM ROLL
1 possum
5 tablespoon balsamic vinegar
5 onions
2 cloves garlic
5 carrots
1 stalk celery
2 turnips
3 tomatoes
2 tablespoon cold pressed olive oil
1 clump italian parsley
1 tablespoon fresh rosemary
5 bay leaves
3 cloves
2 tablespoon vegemite
1 damper (like a hot dog
1 roll)
Note: As mentioned previously, there is a species of possum which is

protected in Australia. They cannot be trapped, shot or hunted. If you
run over an Australian possum, and it is still alive, call WIRES,
which protects Australia's native fauna.
If it's dead, then this recipe may serve a purpose.
First, skin the possum, checking first for lice, myxomitosis, and
living young in the pouch. Separate legs from breast. Discard head,
neck, tail and claws. If you wish, hold the offal for thanksgiving
stuffing. Then cut the possum into long stringy pieces. Marinate
overnight in vinegar, rosemary, bay leaf, clove, garlic & oil mixture.
Make the roll: split the damper, and spread vegemite on each side. Put
aside. Chop the carrot, turnip and tomato into small pieces, then
cook with the rest of the ingredients, and stew in a pot, adding a
chicken stock cube for seasoning. Dip the possum pieces in the pot,
then barbecue for 20 minutes (or until cooked to personal taste).
To serve: like a hot dog, use the damper & vegemite roll to surround
pieces of possum.
Serve with chips, salad and beer.
Recipe by Holly and Chloe Bennett, Cootamundra, Australia
Donated by Pat Woolley
From: Bill Swisher Date: 19 Sep 98
Page 28
Yield: 4 servings
BAKED POSSUM
1 large possum, skinned, dressed,

1 and washed
1 quart beer
4 tablespoon tabasco sauce
1 1/2 tablespoon salt
2 onions, chopped
1 cloves garlic, minced
2 tablespoon worcestershire sauce
4 sweet potatos
2 tablespoon celery, chopped
1 oz whiskey
Mix the beer, whiskey, salt, Tabasco sauce, and Worcestershire sauce
together. Place possum in a large roasting pan. Sprinkle the celery,
onions, and the garlic all over the possum. Pour the liquid mixture
over the possum as well. Cover and refrigerate over night. Preheat
oven to 350 degrees F. Place the sweet potatos around the possum and
recover the pan. Cook for 1 1/2 hours. Baste once or twice with the
marinade from the pan as the possum cooks.
Origin: Kitchen of Don Houston...circa...1976 Posted By: Don Houston

2/93 From: Jim Bodle Date: 14 Mar 97 National
Cooking Echo Ä
Yield: 4 servings
Page 29
BROPHY'S ROAST OPOSSUM
1 young possum
2 teaspoon salt
4 large red chili peppers, seeded,
1 chopped
6 peppercorns crushed in a
1 mortar
6 medium sweet potatoes or
4 large yams, peeled and sliced 1/2
1 inch thick
The best possum is a fat one (taken in freezing weather), but its fat
should be boiled off. Parboil the meat in salt water for about 1 hour
and pour off and skim the fat continually. Finally, drain entirely
before roasting.
NOTE: In dressing possum, do not overlook the glands beneath the

front legs and at the small of the back; if not removed, the animal
will be unappetizing. Do not skin, but dip in scalding water and pull
out the hairs, then wash and scrub the skin.
Put possum in lg. kettle with water to cover. Add salt, red peppers,
and peppercorns. Simmer for 30 min. Drain meat; reserve liquid. Put
meat in a roasting pan. cover with bacon strips. Continue cooking
kettle liquid, boiling over high heat until 2 1/2 cups remain. Pour
this over the meat and roast in preheated 350 degree oven for 30
min., basting every 10 min. Arrange potatoes or yams around the meat
and continue to roast 30 min. more or until meat is tender and
potatoes or yams are done SERVES: 4-6 SERVE WITH: cooked turnip greens
Recipes and tips from: cooking wild game by Zack Hanle copyright 1974
ISBN 087140-595-4 From: Bbq@listserv.Azstarnet.Com
Yield: 4 servings
Page 30
CHOCTAW POSSUM
1 opossum
1 salt
1 pepper
1 sweet potatoes
sheet and surrond with remaining sweet potatoes. Place in oven and
[Remove sweet potatoes from cavity, discard possum carcass and enjoy
the sweet potatoes!] From: "Boozeinc@midwestlink.Net" <boozedate:
Sat, 29 May 1999 02:34:01 ~0500
Yield: 4 servings
HOW TO CLEAN A POSSUM
1 text file
You'll find them a little harder to kill than rabbits which are a
snap to kill with a sharp blow behind the neck with a stick or the
side of the hand. But I let you do the killing.
Once dead, remove head, tail, and feet at the knees. Then skin just
like you did the rabbits. The skin will be a little harder to take
off than rabbit skin, but it will not tear and will come off in one
piece just in case you want to save it as a trophy. (vbg)
Page 31
Then you clean it and cut it up just like you did the rabbit. If it
is a young critter 1 1/2 to 3 lbs, cook it with any rabbit recipe.
If it is larger, soak it over night in salt water and make it into a
stew or some dish that allows you to cook it until it gets tender.
From: Earl Shelsby Date: 13 Mar 97 National Cooking Echo Ä
Yield: 1 servings
KARL'S FRIED POSSUM
1 possum
1 quart water
1 tarragon, dash
4 tablespoon salt
1 thyme, dash
1 oil
1 marinade
1 cup flour
1 margarine
1/8 teaspoon paprika
Soak possum for 2 hours in salt water. Rinse and dry meat well. Cut
meat into chunks to fry. Marinate meat in for 7 hours. Coat each
piece with mixture of flour, paprika, pepper, tarragon and thyme. Fry
chunks of prepared possum in oil until golden brown. Serves 2
From: TheOutdoorGourmet@onelist.com
From: "Karl E. Moser (Ke3nf)" <karl-M@hdate: Thu, 24 Jun 1999 09:23:04

~0400
Yield: 4 servings
Page 32
KARL'S STUFFED POSSUM
1 possum, whole
1 quart cold water
1/8 cup salt
5 beef bouillon cubes
2 bay leaves
3 celery stalks chopped
2 onions sliced
1 bag packaged stuffing
Preheat oven to 350 degrees. Soak possum in cold salt water for 10
hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare
stuffing according to package directions. Stuff possum cavity with
prepared packaged stuffing. Close cavity tightly. Place stuffed
possum in roasting pan, add water, bouillon cubes, bay leaves, celery
and onion. After 2 hours turn meat. Reduce heat to 300 degrees. Cook
for 1 more hour. Test roast, if not done reduce heat and cook until
done.

~0400
Yield: 4 servings
Page 33
LINDA'S ROAST OPOSSUM
1 'possum, skinned and

1 cleaned
1 teaspoon each: salt, pepper,
1 onion, chopped
1 teaspoon fat
1 'possum liver, chopped
1 cup breadcrumbs
1 hard boiled egg, chopped
1 salt and pepper
4 strips bacon
Opossum meat is light-colored and tender. Excess fat may be removed,

but it contains no strong flavor or odor.
Rub 'possum with salt and pepper. Brown onion in fat, add 'possum
liver with and cook until tender. Add breadcrumbs, worcestershire
sauce, egg, seasonings, and water to moisten. Stuff 'possum with
this mixture and truss. Place in pan belly down. Put bacon strips
across back. Roast uncovered in 350 oven until tender, basting every
15 minutes. It will b done in about 2 1/2 hours. Serves 2 to 4.
About 1/2 hour before the 'possum is done, surround with cooked,
halved sweet potatoes; sprinkle potatoes heavily with brown sugar
and dot with butter. From: Lipant1@aol.Com
Yield: 4 servings
Page 34
MRS. TALMADGE'S ROAST 'POSSUM
1 possum, dressed (formal?casual?) sa; lt pepper

1 onion, chopped
1 opossum liver, chopped
1 tablespoon fat
1 cup bread crumbs
1 hard-cooked egg, chopped
1/4 teaspoon worcestershire (worst-for-wear, i c; all it)
1 teaspoon salt
1 water
1 bacon slices
Rub possum with salt and pepper. Saute onion and liver in thefat. Mix
in crumbs, egg ad seasonings. Add enough water to moistern. Stuff in
opossum's cavity. Truss like a fowl. Put in uncovered roasting pan.
Cover with bacon slices. Pour water into pan 1 inch deep. Bake at 350
deg. until tender, about 2.5 hours. Serve with baked sweet pototoes.

should be hung in a cool place for 48 hours. It is then ready to be
skinned and cooked. The meat is light-colored and tender. Excess fat
may be removed, but there is no strong flavor or odor contained in
the fat.
pgs 120-121, Betty Talmadge's Lovejoy Plantation Cookbook
Collected by Bert Christensen Toronto, Ontario rosewood@interlog.com

http://www.interlog.com/~rosewood
Yield: 4 servings
NATIVEWAY OPOSSUM (OO-GE-S-TI)
1 opposum
1 salt
1 pepper
Clean an opossum and parboil in plain water. Remove from pot and
Page 35
season with salt and pepper before browning. Most people can eat ony
a small amount of this because it is extremely greasy.
Classification: Traditional Nation/Tribe: Cherokee
Yield: 4 servings
1 ripe possum grapes

1 little cornmeal
prepare, shell off the grapes from the stemps, was, and stew them in
Yield: 4 servings
OPOSSUM SAUSAGE

2 teaspoon salt
Page 36

1 teaspoon oregano



Yield: 5 pounds
POSSUM
1 text file
Plunge animal into very hot, but not boiling water for 2 minutes.
Pull out or scrap off hair without damaging skin. Slit belly from
throat to hind legs. Remove entrails, feet, eyes, and brains. Do
not remove head or tail. Wash thorughly. If possable freeze for 2
or 3 days. When ready to cook. Wipe with a cold damp cloth. Sprinkle
with salt and pepper. Put into roasting pan. Add 1 cup water and the
juice of 1 lemon. Bake in hot oven (400 degrees F.) for 15 minutes,
turning once. Cover, reduce heat and bake in moderater oven (350
degrees F.) for 1 1/4 hours to 1 1/2 hours.
From the "Lily Wallace New American Cookbook" copyright 1946.
From: Fred Ball
Yield: 1 servings
Page 37
POSSUM AND TATERS
1 young, fat possum

2 tablespoon butter
8 sweet potatoes
1 tablespoon sugar
1 salt

Brent Williams
1996
Submitted by John Hartman Indianapolis, IN 1996 hartman@indy.net From:

"John M. Hartman" <hartman@indy.N
Yield: 6 servings
2 lb armadillo meat
1 salt; (to taste)
1 pepper; (to taste)
1 lemon juice; (to taste)

Page 38

Coleman
Recipe from by scotlyn@juno.com (Daniel S Johnson) on Mar 25, 1998,

Recipe by:
From: Bbq@listserv.Azstarnet.Com Reply-Date: Thu, 26 Mar 1998 19:58:04

~0700 T
Yield: 6 servings
1 small possum or bandicoot*

2 liter water
1 teaspoon salt
1 tin
1 pinch parsley
1 fried bread -- 1 slice per
1 serv
1 corn*
Place it in a large pot or camp oven along with water


need some flavor.
Page 39

available.

Yield: 1 servings
POSSUM POT PIE

1 possum
1 to taste
Anthony Trummert
Submitted by John Hartman Indianapolis,IN 1996 hartman@indy.net
Yield: 6 servings
Page 40
POSSUM STUFFING
1 onion; large, finely

1 chopped
1 tablespoon fat
1 possum liver; (optional)
1 cup bread crumbs
1 worcestershire sauce
1 dash
1 egg; hardboiled, finely
1 chop
1 salt to taste
Add other ingredients plus enough water to moisten mixture. Mix, stuff
possum and skewer or sew the opening shut. Suggestions: Some parboil
the possum before roasting. Others remove the

Yield: 1 servings
ROAST POSSUM

1 possum liver
1 cup bread crumbs
1 dash
1 chop
1 salt to taste
Page 41
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

Yield: 1 servings
1 dressed opossum; trussed

1 salt and pepper
1/2 cup water with
3 lb sauerkraut
1 onion; quartered
1 cup beer
2 cup chicken broth
1/4 lb salt pork
20 juniper berries; crushed
Rub 'Possum inside and out with salt, pepper, and the rosemary. Place
it on a rack in a shallow roasting pan, and roast until tender in a
preheated 350 degree oven for about 2 to 2-1/2 hours. If you wish,
you can put 1/2 cup water and 1/2 cup white wine in the pan and baste
the animal occasionally. Meanwhile, wash thoroughly and drain the
kraut. Place it in a kettle with the remaining ingredients and bring
it to a boil. Turn down the heat, cover, and simmer for about an
hour. Place drained sauerkraut around the roast 'possum on a platter
and serve with boiled or mashed potatoes.
From: Neysa Dormish Date: 18 Dec 96 National

Page 42
Cooking Echo Ä
Yield: 4 servings
1 flour
1 teaspoon thyme
1 possum; dressed, washed, and patt
1/2 cup red wine
1 1/4 cup water
4 sweet potatoes; pared and split lengthwis
4 apples; pared, cored, and halved
1 cup brown sugar
1/2 teaspoon nutmeg
: Mix flour, salt, pepper, and thyme and rub inside and outside the
: Pour off all but a cup of the liquid. Lay the sweet potatoes in
: Continue to roast, with the roaster now uncovered, for another 30
Courtesy of:
Kathleen's Recipe Swap Page recipes@ilos.net

http://www.ilos.net/~q591b4/recipe
From: Q591b4@ilos.Net
Yield: 4 servings
Page 43
STEWBURNER'S POSSUM ROAST
1 possum, dressed
2 red pepper pods
1 teaspoon salt
1/8 teaspoon sage
2 tablespoon lemon juice
4 large yams, peeled and quartered
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon ginger
Place dressed possum in a kettle with the pepper pod. Cover with cold
water and bring to a boil; simmer for 1 hr. Remove and place on a
rack in a dutch oven or roasting pan. Add 1 cup of water. Sprinkle
with salt, pepper, sage and lemon juice. Place yams around the roast.
Combine sugar, cinnamon, and ginger; sprinkle on top of yams. Cover
and cook over very low temp on top of stove or bake at 325 for 2 hrs
or until the meat is crisp and brown. Transfer possum and yams to a
hot platter to serve. From: "Stewburner" <stewburner@sailorradate:
Sun, 15 Dec 2002 21:31:08 -0500
Yield: 4 servings
Page 44
STUFFED POSSUM
1 dressed possum
1 cup salt
1 tablespoon butter
1 large onion
1 cup bread crumbs
1 red pepper, diced
To dress possum, remove entrails, head, and tail. Wash thoroughly

inside and out. Save the liver. Cover with cold salted water (1 cup
salt). Let stand overnight. Drain off salted water and rinse well
with boiling water.
To make stuffing: Melt butter and add chopped onion. When onion
begins to brown add chopped liver. Cook until liver is well gone.
Add bread crumbs, red pepper, and dash of Worcestershire sauce. Mix
in boiled egg, salt and add water to moisten. Stuff possum with mix
and sew end closed. Roast possum until tender, baste with fat from
roasting pan.
An itching of the lip denotes that someone is slandering you.
From Rocky Top
In the memories of some of us, few things can be better than a meal
cooked on an old wood stove, a solf feather bed on a cold winter
night, or the sound of a old mountain tune played on a dulcimer or
banjo. I hope that this page can help preserve, or rekindle, some of
these memories for you or maybe help create an interest in our
mountain heritage for other people. Your ideas, stories, pictures,
recipes, or other affairs about plain living in our southern
highlands is welcome.
J. B. Simpson Fayetteville Technical Community College Fayetteville,

N.C. jb@mail.faytech.cc.nc.us
Yield: 4 servings
Page 45
TENNESSEE POSSUM SOUP
2 1/2 cup macaroni

8 potatoes; diced
1 large possum (or ground beef)
2 pkg frozen mixed vegetables
1 pkg frozen corn
1 can tomato juice
1/4 cup butter
1 salt and pepper; to taste
Recipe by: Granny's Beverly Hillbillies Cookbook - ISBN 1-55853-271-4

Cook the macaroni, onion, and potatoes together in the water until
tender, while browning the possum in the microwave. Transfer
everything to a bigger pot, including the water. Add the remaining
ingredients, and season with salt and pepper to taste. Cook over
medium heat for 2 to 3 hours. For the best taste, cook over low heat
for 5 to 6 hours. Yields 8 servings. NOTE: Fresh possum preferred,
but roadkill will work. According to Kim White of Blountville, Tenn.
who submitted the original recipe to the book; the possum is best if
hunted with dogs. If possum can be captured alive, keep it in a pen
for up to a week. Feed well to fatten it up and clean out. (Beef may
be substituted if a proper possum cannot be found.
Yield: 8 servings
Page 46
THE POSSUM COOKBOOK
1 how to catch a possum
Since all the recipes here involve possum, I figured it might be

worth it to include a section on how to get your hands on one.
I know of several ways to catch a possum. Perhaps the easiest is to

simply drive around for a while in your truck. The problem will soon
resolve itself. (SCCRRRREEEEEEECCHHH!!. . . SPLAT. . .)
Much more fun, however, is to take your dogs and shotgun, and go into
the woods and hunt one down. The advantage to this method is that
you don't have to scrape the possum off the pavement. The
disadvantage is that you do have to worry about shotgun pellets in
the meat. (OUCH! Dadgum it! There went my best tooth!)
Not to mention that a shotgun blast can really mess up the hide, which
makes it a lot harder for the taxidermist. It is also possible to set
traps to catch a possum, but this method is notoriously unreliable.
Possums like to stay in the trees, and you're much more likely to
catch something else.
(Hey, Ed! There's something in the trap! See them bushes moving?
Let's see what it is! . . . OH, $# otherwise they just get up and
walk off. It was real strange; right after he beheaded the possum,
lightning or something struck the garage, blowing out all the
lightbulbs and giving him quite a shock. (If you don't get the joke
here, don't worry.) Please note that we're talking about the North
American opossum here. There is a species of possum (spelled without
the leading "o") native to Australia which is endangered. It is
strictly illegal to hunt, trap, or kill an Australian possum.
However, this same species is reportedly a nuisance in New Zealand,
so if you see one there. . . bon appetit!
Of course, if you take this page seriously anyway... you might be a

redneck. That ought to get you started. Now, on to the recipes...
Wild Possum Kabob
1 Still breathing, corn-fed Possum 3 Ripe but firm tomatoes 1 Large

white or yellow onion
Page 47
1/2 pound large mushrooms 2 large green peppers 1 package meat

marinade
1/2 cup soy sauce 12 skewers (sticks are okay in Arkansas)
The possum must be alive so that you can scare it, giving you the
"wild" taste from all the adrenaline it produces. It is best to hit
it over the head with a large object in a humane manner. Boil the
possum for 3 minutes to loosen the fur then skin and gut it.
De-limb (chop the little knubby legs off) the possum and cut the meat
into 1/2 inch square chunks. Marinate overnight in a mixture of meat
marinade and soy sauce. Kentucky residents who have no fridge can use
an ice chest and may use radiator coolant instead of soy sauce.
Thread the meat and veggies onto your skewer/stick in alternating

sequences to distribute the delicious flavor evenly.
Cook over a barbecue, pit, 50 gallon drum or any other fire till you
get the desired result. For added flavor, you can cook it over
burning tires.
Servings: 6 Calories: 12,342 Carbs: Holly 4-barrel Fat: If you eat

this kind of crap, fat probably isn't your biggest concern.
Contributed by Don Shaw (Don@barditch.com)
From: Jim Weller Date: 03 Apr 99
Yield: 4 servings
Page 48
THE POSSUM COOKBOOK PART 2
1 possum and taters

1 young, fat possum
8 sweet potatoes
2 tablespoon butter
1 tablespoon sugar
1 salt
Directions: First, catch a possum. This in itself is excellent

entertainment on a moonlight night. Skin the possum and remove the
head and feet. Be sure to wash it thoroughly. Freeze overnight
either outside or in a refrigerator.
When ready to cook, peel the potatoes and boil them tender in lightly
salted water along with the butter and sugar. At the same time, stew
the possum tender in a tightly covered pan with a little water.
Arrange the taters around the possum, strip with bacon, sprinkle with
thyme or marjoram, or pepper, and brown in the oven. Baste often
with the drippings.
Possum Pot Pie
1 cup glazed huckleberries 3 shots gin or moonshine 1 possum -if

roadkill: make jambalaya -if caught: proceed with recipe 1 pie crust
sliced carrots it doesn't matter.
[fix]
Put the rest in and let set for a long dang while. Before serving
make sure you have enough bread, Milk, and Toliet paper for after
dinner. Serve. Enjoy Race for bathroom. Whoever is first will make a
large stench. Have enough a ir freshner.
Serving size of Meal-depends on how much you put in and the possum.
Warning-You're a redneck if you try this. (Either that or you like

really hot chili.) May cause sudden urges to go to the bathroom. May
cause burnt tongues and mouths. May cause severe indegestion.
Anonymous
Page 49
Possum Tartare
possum
Kill a possum by Method #1 as described above. Sprinkle liberally with

salt, pepper, and garlic. Some folks also like onion. Run over it
one more time to mix the spices in thoroughly. Contact your mental
health professional and inform him of what you're about to do.
Nutrition Facts
Serving size: Depends on the possum Servings per container: Depends

on the possum Amount per serving:Depends on the possum Calories:
Depends on the possum Total fat: At least three times the U.S. RDA.
Sodium: Depends on the possum Total carbohydrate: Depends on the
possum Protein: Depends on the possum
Disclaimer: The author of this page cannot be held responsible for

any injuries, indigestion, vomiting, mild intestinal disorders,
alienated friends and relatives, or P.O.'d animal rights groups
resulting from the use of these recipes.
This page created and maintained by Brandon Butler. Possums - The REAL
Flavor of the South The Possum Cookbook
Yield: 4 servings
TOBY'S POSSUM ROAST
1 fat possum
1 cup bread crumbs
Remove head and tail, if desired. Wash thoroughly inside and out with
hot water. Place in deep container. Add 1 cup salt and enough water
to cover and let soak overnight. Drain and rinse with clean boiling
water. The animal is now ready to stuff and bake or barbecue. Chop
the possum liver and add to onion and cook until tender. To mixture
add rest of ingredients together with enough water to moisten. Mix
Page 50
well and stuff the possum with mixture. Place stuffed possum in
roaster; add 2 tablespoons water and roast in moderate oven. Baste
every 15 minutes until done. Serve with baked yams and collard greens.
Yield: 1 servings

bacon
onions, then add to the remaining ingredients except for the water
and bacon. Combine together and stuff the possum. Place stuffed
possum in a large roasting pan, add water to the pan, and lay bacon
strips across the back of the possum. Roast uncovered in a 350F oven
for about 2-1/2 hours, or until tender. Possum is best eaten in the
Submitted By SHARON STEVENS Submitted By KRISTIN TREMAYNE
Yield: 1 servings
Page 51
1/2 cup lime

1 gm water
1 cup salt
1 red pepper pod
1 possum
baking.
blister and burn.

1928 DULL, Mrs. S.R.

Southern Cooking
Grosset & Dunlap
New York Submitted by John Hartman
Indianapolis, IN hartman@indy.net
Yield: 6 servings
Page 52
AUSTRALIAN POSSUM RIDGEY DIDGE POSSUM ROLL
1 possum
5 tablespoon balsamic vinegar
5 onions
2 cloves garlic
5 carrots
1 stalk celery
2 turnips
3 tomatoes
2 tablespoon cold pressed olive oil
1 clump italian parsley
1 tablespoon fresh rosemary
5 bay leaves
3 cloves
2 tablespoon vegemite
1 damper (like a hot dog
1 roll)
Note: As mentioned previously, there is a species of possum which is

protected in Australia. They cannot be trapped, shot or hunted. If you
run over an Australian possum, and it is still alive, call WIRES,
which protects Australia's native fauna.
If it's dead, then this recipe may serve a purpose.
First, skin the possum, checking first for lice, myxomitosis, and
living young in the pouch. Separate legs from breast. Discard head,
neck, tail and claws. If you wish, hold the offal for thanksgiving
stuffing. Then cut the possum into long stringy pieces. Marinate
overnight in vinegar, rosemary, bay leaf, clove, garlic & oil mixture.
Make the roll: split the damper, and spread vegemite on each side. Put
aside. Chop the carrot, turnip and tomato into small pieces, then
cook with the rest of the ingredients, and stew in a pot, adding a
chicken stock cube for seasoning. Dip the possum pieces in the pot,
then barbecue for 20 minutes (or until cooked to personal taste).
To serve: like a hot dog, use the damper & vegemite roll to surround
pieces of possum.
Serve with chips, salad and beer.
Recipe by Holly and Chloe Bennett, Cootamundra, Australia
Donated by Pat Woolley
From: Bill Swisher Date: 19 Sep 98
Page 53
Yield: 4 servings
BAKED POSSUM
1 large possum, skinned, dressed,

1 and washed
1 quart beer
4 tablespoon tabasco sauce
1 1/2 tablespoon salt
2 onions, chopped
1 cloves garlic, minced
2 tablespoon worcestershire sauce
4 sweet potatos
2 tablespoon celery, chopped
1 oz whiskey
Mix the beer, whiskey, salt, Tabasco sauce, and Worcestershire sauce
together. Place possum in a large roasting pan. Sprinkle the celery,
onions, and the garlic all over the possum. Pour the liquid mixture
over the possum as well. Cover and refrigerate over night. Preheat
oven to 350 degrees F. Place the sweet potatos around the possum and
recover the pan. Cook for 1 1/2 hours. Baste once or twice with the
marinade from the pan as the possum cooks.
Origin: Kitchen of Don Houston...circa...1976 Posted By: Don Houston

2/93 From: Jim Bodle Date: 14 Mar 97 National
Cooking Echo Ä
Yield: 4 servings
BARBECUED OPOSSUM
brown together in l tablespoon of f; at:

1/2 cup chopped onions
1/4 teaspoon salt
1/4 cup celery
remove from heat and stir in:
1 tablespoon sugar
1 tablespoon vinegar
Page 54
1 teaspoon salt
1/4 cup catsup
1/4 teaspoon pepper
2 cups chopped rabbit meat
Simmer these ingredients at least l hour, adding water if necessary. Serve

on toast or toasted buns. This recipe is excellent for older, tougher
rabbit meat or leftover meat. It also freezes well
Yield: makes approxima
BROPHY'S ROAST OPOSSUM
1 young possum
2 teaspoon salt
4 large red chili peppers, seeded,
1 chopped
6 peppercorns crushed in a
1 mortar
6 medium sweet potatoes or
4 large yams, peeled and sliced 1/2
1 inch thick
The best possum is a fat one (taken in freezing weather), but its fat
should be boiled off. Parboil the meat in salt water for about 1 hour
and pour off and skim the fat continually. Finally, drain entirely
before roasting.
NOTE: In dressing possum, do not overlook the glands beneath the

front legs and at the small of the back; if not removed, the animal
will be unappetizing. Do not skin, but dip in scalding water and pull
out the hairs, then wash and scrub the skin.
Put possum in lg. kettle with water to cover. Add salt, red peppers,
and peppercorns. Simmer for 30 min. Drain meat; reserve liquid. Put
meat in a roasting pan. cover with bacon strips. Continue cooking
kettle liquid, boiling over high heat until 2 1/2 cups remain. Pour
this over the meat and roast in preheated 350 degree oven for 30
min., basting every 10 min. Arrange potatoes or yams around the meat
and continue to roast 30 min. more or until meat is tender and
potatoes or yams are done SERVES: 4-6 SERVE WITH: cooked turnip greens
Page 55
Recipes and tips from: cooking wild game by Zack Hanle copyright 1974
ISBN 087140-595-4 From: Bbq@listserv.Azstarnet.Com
Yield: 4 servings
CHEROKEE POSSUM (OO-NI-NA-SU-GA-OO-GA-ME)
recipe
Grape Drink.Gather ripe possum grapes--the kind that are still sour after
they br ripen br when the = frost has fallen on them. Hang up for the
winter use. To br pepare,the = shell off the grapes from the stems, wash,
stew them in warm water. When they are throughly cooked mash them in the
same water, let this sit until the seeds settle. Strain off the juice.
Bring juice to Aboil and thicken with a little cornmeal. Continue cooking
until meal is done.Serve hot or cold.....sweeten to your desire...
CHOCTAW POSSUM
1 opossum
1 salt
1 pepper
1 sweet potatoes
sheet and surrond with remaining sweet potatoes. Place in oven and
[Remove sweet potatoes from cavity, discard possum carcass and enjoy
the sweet potatoes!] From: "Boozeinc@midwestlink.Net" <boozedate:
Page 56
Sat, 29 May 1999 02:34:01 ~0500
Yield: 4 servings
CHOCTAW POSSUM
1 opossum
salt
pepper
sweet potatoes
sheet and surround with remaining sweet potatoes. Place in oven and
Yield: 4 servings
HOW TO CLEAN A POSSUM
1 text file
You'll find them a little harder to kill than rabbits which are a
snap to kill with a sharp blow behind the neck with a stick or the
side of the hand. But I let you do the killing.
Once dead, remove head, tail, and feet at the knees. Then skin just
like you did the rabbits. The skin will be a little harder to take
off than rabbit skin, but it will not tear and will come off in one
piece just in case you want to save it as a trophy. (vbg)
Then you clean it and cut it up just like you did the rabbit. If it
Page 57
is a young critter 1 1/2 to 3 lbs, cook it with any rabbit recipe.

If it is larger, soak it over night in salt water and make it into a
stew or some dish that allows you to cook it until it gets tender.
From: Earl Shelsby Date: 13 Mar 97 National Cooking Echo Ä
Yield: 1 servings
KARL'S FRIED POSSUM
1 possum
1 quart water
1 tarragon, dash
4 tablespoon salt
1 thyme, dash
1 oil
1 marinade
1 cup flour
1 margarine
1/8 teaspoon paprika
Soak possum for 2 hours in salt water. Rinse and dry meat well. Cut
meat into chunks to fry. Marinate meat in for 7 hours. Coat each
piece with mixture of flour, paprika, pepper, tarragon and thyme. Fry
chunks of prepared possum in oil until golden brown. Serves 2

~0400
Yield: 4 servings
Page 58
KARL'S STUFFED POSSUM
1 possum, whole
1 quart cold water
1/8 cup salt
2 bay leaves
3 celery stalks chopped
2 onions sliced
Preheat oven to 350 degrees. Soak possum in cold salt water for 10
hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare
stuffing according to package directions. Stuff possum cavity with
prepared packaged stuffing. Close cavity tightly. Place stuffed
possum in roasting pan, add water, bouillon cubes, bay leaves, celery
and onion. After 2 hours turn meat. Reduce heat to 300 degrees. Cook
for 1 more hour. Test roast, if not done reduce heat and cook until
done.

~0400
Yield: 4 servings
Page 59
LINDA'S ROAST OPOSSUM
1 'possum, skinned and

1 cleaned
1 teaspoon each: salt, pepper,
1 onion, chopped
1 teaspoon fat
1 'possum liver, chopped
1 cup breadcrumbs
1 salt and pepper
4 strips bacon
Opossum meat is light-colored and tender. Excess fat may be removed,

but it contains no strong flavor or odor.
Rub 'possum with salt and pepper. Brown onion in fat, add 'possum
liver with and cook until tender. Add breadcrumbs, worcestershire
sauce, egg, seasonings, and water to moisten. Stuff 'possum with
this mixture and truss. Place in pan belly down. Put bacon strips
across back. Roast uncovered in 350 oven until tender, basting every
15 minutes. It will b done in about 2 1/2 hours. Serves 2 to 4.
About 1/2 hour before the 'possum is done, surround with cooked,
halved sweet potatoes; sprinkle potatoes heavily with brown sugar
and dot with butter. From: Lipant1@aol.Com
Yield: 4 servings
LYNETTE'S 'POSSUM
recipe
Dress and skin the 'possum. Remove as much fat as possible from outside of
carcass and be especially careful to remove any glandular tissue from hind
legs.
Salt and pepper 'possum well, then place in oven bag and cover with thick
Page 60
slice of onion. Close bag and punch holes in top as directed. Cook in a
very slow oven 225 degrees F. about 45 minutes per pound. Meat falls off
the bone with this treatment and is
delicious.
MRS. TALMADGE'S ROAST 'POSSUM
1 possum, dressed (formal?casual?) sa; lt pepper

1 onion, chopped
1 opossum liver, chopped
1 tablespoon fat
1 cup bread crumbs
1 hard-cooked egg, chopped
1/4 teaspoon worcestershire (worst-for-wear, i c; all it)
1 teaspoon salt
1 water
1 bacon slices
Rub possum with salt and pepper. Saute onion and liver in thefat. Mix
in crumbs, egg ad seasonings. Add enough water to moistern. Stuff in
opossum's cavity. Truss like a fowl. Put in uncovered roasting pan.
Cover with bacon slices. Pour water into pan 1 inch deep. Bake at 350
deg. until tender, about 2.5 hours. Serve with baked sweet pototoes.

should be hung in a cool place for 48 hours. It is then ready to be
skinned and cooked. The meat is light-colored and tender. Excess fat
may be removed, but there is no strong flavor or odor contained in
the fat.
pgs 120-121, Betty Talmadge's Lovejoy Plantation Cookbook

Yield: 4 servings
NATIVEWAY OPOSSUM (OO-GE-S-TI)
1 opposum
Page 61
1 salt
1 pepper
Clean an opossum and parboil in plain water. Remove from pot and
season with salt and pepper before browning. Most people can eat ony
a small amount of this because it is extremely greasy.
Classification: Traditional Nation/Tribe: Cherokee
Yield: 4 servings
1 x no ingredients
Ripe possum grapes

Little cornmeal
prepare, shell off the grapes from the stems, was, and stew them in
Yield: 4 servings
Page 62
1 ripe possum grapes

1 little cornmeal
prepare, shell off the grapes from the stemps, was, and stew them in
Yield: 4 servings
OPOSSUM & SWEET POTATOES
1 opossum, about 2 1/2 lb., skinned a; nd cleaned

salt
freshly ground pepper
flour
1/2 c water
4 medium-sized sweet potatoes
2 T. sugar
Preheat oven to 350 F. Wipe opossum with a damp cloth and trim and discard
excess fat. Mix salt with pepper and rub thoroughly into opossum, inside
and
out. Sprinkle inside and out with flour. Put opossum on its back in a
roasting pan with a tight-fitting lid. Pour in water, cover, and roast in
oven for about 50 minutes. Cut sweet potatoes in half lengthwise and
surround opossum [note: I am laughing hysterically as I type this] with
Page 63
them. If water has evaporated, add enough to cover bottom of pan. Cover and
return to oven for about 25 minutes more. Remove cover and sprinkle sweet
potatoes with about 1/4 teaspoon salt and the sugar. Continue roasting
until
meat and potatoes become crisp on the surface.
Yield: 3 to 4 servings
OPOSSUM SAUSAGE

2 teaspoon salt
1 teaspoon oregano



Yield: 5 pounds
POSSUM
1 text file
Plunge animal into very hot, but not boiling water for 2 minutes.
Pull out or scrap off hair without damaging skin. Slit belly from
throat to hind legs. Remove entrails, feet, eyes, and brains. Do
not remove head or tail. Wash thorughly. If possable freeze for 2
Page 64
or 3 days. When ready to cook. Wipe with a cold damp cloth. Sprinkle
with salt and pepper. Put into roasting pan. Add 1 cup water and the
juice of 1 lemon. Bake in hot oven (400 degrees F.) for 15 minutes,
turning once. Cover, reduce heat and bake in moderater oven (350
degrees F.) for 1 1/4 hours to 1 1/2 hours.
From the "Lily Wallace New American Cookbook" copyright 1946.
From: Fred Ball
Yield: 1 servings
POSSUM (OPOSSUM
By: Army Cooking, l9l0 Style, from an old U.S. Army manual
recipe
Clean and skin the 'possums, allowing them to hang in the open air for
several hours, then place in refrigerator for at least 24 hours before
cooking. Stuff with an ordinary bread stuffing (sage preferred).
Set in a deep pan so that no part will project above the top; season well
with pepper and salt, and pour about one inch of beef stock or canned beef
bouillon into the pan.
Fill the vacant spaces with peeled sweet potatoes, and sprinkle a little
flour over the whole; cover with a crust, the same for a pot pie, omitting
the fat, as the crust will be removed after baking and will not be served.
Allow to bake slowly for about three hours. Remove crust and serve hot. The
crust will absorb most of the fat from the opossum.
'POSSUM (OPOSSUM)
By: Army Cooking, l9l0 Style, from an old U.S. Army manual
recipe
Clean and skin the 'possums, allowing them to hang in the open air for
several hours, then place in refrigerator for at least 24 hours before
cooking. Stuff with an ordinary bread stuffing (sage preferred).
Page 65
Set in a deep pan so that no part will project above the top; season well
with pepper and salt, and pour about one inch of beef stock or canned beef
bouillon into the pan.
Fill the vacant spaces with peeled sweet potatoes, and sprinkle a little
flour over the whole; cover with a crust, the same for a pot pie, omitting
the fat, as the crust will be removed after baking and will not be served.
Allow to bake slowly for about three hours. Remove crust and serve hot. The
crust will absorb most of the fat from the opossum.
POSSUM AND TATERS
1 young, fat possum

2 tablespoon butter
8 sweet potatoes
1 tablespoon sugar
1 salt

Brent Williams
1996
Submitted by John Hartman Indianapolis, IN 1996 hartman@indy.net From:

"John M. Hartman" <hartman@indy.N
Yield: 6 servings
Page 66
2 lb armadillo meat
1 salt; (to taste)
1 pepper; (to taste)
1 lemon juice; (to taste)

Coleman

Recipe by:

~0700 T
Yield: 6 servings
Page 67
1 small possum or bandicoot*

2 liter water
1 teaspoon salt
1 tin
1 pinch parsley
1 fried bread -- 1 slice per
1 serv
1 corn*
Place it in a large pot or camp oven along with water


need some flavor.

available.

Yield: 1 servings
Page 68
POSSUM POT PIE

1 possum
1 to taste
Anthony Trummert
Submitted by John Hartman Indianapolis,IN 1996 hartman@indy.net
Yield: 6 servings
POSSUM STUFFING
1 onion; large, finely

1 chopped
1 tablespoon fat
1 possum liver; (optional)
1 cup bread crumbs
1 dash
1 chop
1 salt to taste
Page 69
Add other ingredients plus enough water to moisten mixture. Mix, stuff
possum and skewer or sew the opening shut. Suggestions: Some parboil
the possum before roasting. Others remove the

Yield: 1 servings
ROAST POSSUM

1 possum liver
1 cup bread crumbs
1 dash
1 chop
1 salt to taste
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

Yield: 1 servings
Page 70
1 dressed opossum; trussed

1 salt and pepper
1/2 cup water with
3 lb sauerkraut
1 onion; quartered
1 cup beer
2 cup chicken broth
1/4 lb salt pork
20 juniper berries; crushed
Rub 'Possum inside and out with salt, pepper, and the rosemary. Place
it on a rack in a shallow roasting pan, and roast until tender in a
preheated 350 degree oven for about 2 to 2-1/2 hours. If you wish,
you can put 1/2 cup water and 1/2 cup white wine in the pan and baste
the animal occasionally. Meanwhile, wash thoroughly and drain the
kraut. Place it in a kettle with the remaining ingredients and bring
it to a boil. Turn down the heat, cover, and simmer for about an
hour. Place drained sauerkraut around the roast 'possum on a platter
and serve with boiled or mashed potatoes.
From: Neysa Dormish Date: 18 Dec 96 National

Cooking Echo Ä
Yield: 4 servings
Page 71
1 flour
1 teaspoon thyme
1 possum; dressed, washed, and patt
1/2 cup red wine
1 1/4 cup water
4 sweet potatoes; pared and split lengthwis
4 apples; pared, cored, and halved
1 cup brown sugar
1/2 teaspoon nutmeg
: Mix flour, salt, pepper, and thyme and rub inside and outside the
: Pour off all but a cup of the liquid. Lay the sweet potatoes in
: Continue to roast, with the roaster now uncovered, for another 30
Courtesy of:
Kathleen's Recipe Swap Page recipes@ilos.net

http://www.ilos.net/~q591b4/recipe
From: Q591b4@ilos.Net
Yield: 4 servings
Page 72
ROASTED STUFFED OPOSSUM WITH SWEET POTATOES
1 opossum
dash pepper
1/4 cup fat
1 1/4 teaspoon poultry seasoning
1/2 cup chopped onion
1/3 cup water
1/2 cup chopped celery
1 sweet potato per person
6 cups bread cubes
1 teaspoon salt
Melt fat in skillet; add onion and celery and cook until tender. Combine
bread cubes, salt, pepper and poultry seasonings with onions and celery.
Add water and mix thoroughly. Fill the body cavity. Close by sewing the
skin together with a heavy string or by skewering the skin together and
lacing with a heavy string. Place, underside down, on a rack in shallow
roasting pan. Roast at 300 degrees to 350 degrees F. for 2 to 2 1/2 hours,
or until well done, basting occasionally with drippings and sprinkling
lightly with flour after each basting for a crisp, crackly crust. When
almost done, place boiled or baked sweet potatoes around meat and baste
frequently with drippings. Remove browned opossum and potatoes to a heated
large platter. Allow 3/4 to 1 pound per portion.
STEWBURNER'S POSSUM ROAST
1 possum, dressed
2 red pepper pods
1 teaspoon salt
1/8 teaspoon sage
2 tablespoon lemon juice
4 large yams, peeled and quartered
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon ginger
Place dressed possum in a kettle with the pepper pod. Cover with cold
Page 73
water and bring to a boil; simmer for 1 hr. Remove and place on a
rack in a dutch oven or roasting pan. Add 1 cup of water. Sprinkle
with salt, pepper, sage and lemon juice. Place yams around the roast.
Combine sugar, cinnamon, and ginger; sprinkle on top of yams. Cover
and cook over very low temp on top of stove or bake at 325 for 2 hrs
or until the meat is crisp and brown. Transfer possum and yams to a
hot platter to serve. From: "Stewburner" <stewburner@sailorradate:
Sun, 15 Dec 2002 21:31:08 -0500
Yield: 4 servings
STUFFED POSSUM
1 dressed possum
1 cup salt
1 tablespoon butter
1 large onion
1 cup bread crumbs
1 red pepper, diced
To dress possum, remove entrails, head, and tail. Wash thoroughly

inside and out. Save the liver. Cover with cold salted water (1 cup
salt). Let stand overnight. Drain off salted water and rinse well
with boiling water.
To make stuffing: Melt butter and add chopped onion. When onion
begins to brown add chopped liver. Cook until liver is well gone.
Add bread crumbs, red pepper, and dash of Worcestershire sauce. Mix
in boiled egg, salt and add water to moisten. Stuff possum with mix
and sew end closed. Roast possum until tender, baste with fat from
roasting pan.
An itching of the lip denotes that someone is slandering you.
From Rocky Top
In the memories of some of us, few things can be better than a meal
cooked on an old wood stove, a solf feather bed on a cold winter
night, or the sound of a old mountain tune played on a dulcimer or
banjo. I hope that this page can help preserve, or rekindle, some of
these memories for you or maybe help create an interest in our
Page 74
mountain heritage for other people. Your ideas, stories, pictures,

recipes, or other affairs about plain living in our southern
highlands is welcome.
J. B. Simpson Fayetteville Technical Community College Fayetteville,

N.C. jb@mail.faytech.cc.nc.us
Yield: 4 servings
STUFFED POSSUM
1 possum (whole)
1 qt. cold water
1/8 cup salt
2 bay leaves
3 celery stalks (chopped)
2 onions (sliced)
Preheat oven to 350 degrees. Soak possum in cold salt water for 10 hours.
Rinse meat in cold water and refrigerate 2-4 hours. Prepare stuffing
according
to package directions. Stuff possum cavity with prepared packaged stuffing.
Close cavity tightly. Place stuffed possum in roasting pan, add water,
bouillon cubes, bay leaves, celery and onion. After 2 hours turn meat.
Reduce heat
to 300 degrees. Cook for 1 more hour. Test roast, if not done reduce heat
and
cook until done
STUFFED POSSUM ROAST
1 possum; whole
1 quart cold water
1/8 cup salt
4 or 5 beef bouillon cubes
2 large bay leaves
3 celery stalks; chopped
2 medium onions; sliced
Page 75
1 bag stuffing; any kind is fine

pepper to taste
Preheat oven to 350ºF. Soak possum in cold salt water for

12 hours.
Rinse meat in cold water; refrigerate about 3-4 hours.
Prepare stuffing according to package directions; stuff possum cavity with
prepared stuffing. Close the possum cavity tightly.
Place stuffed possum in roasting pan, add water, bouillon cubes, bay
leaves,
celery and onion and pepper.
After 2 hours turn the meat and reduce heat to 300 ºF; cook for
1 hour or until done.
TENNESSEE POSSUM SOUP
2 1/2 cup macaroni

8 potatoes; diced
1 large possum (or ground beef)
2 pkg frozen mixed vegetables
1 pkg frozen corn
1 can tomato juice
1/4 cup butter
1 salt and pepper; to taste
Recipe by: Granny's Beverly Hillbillies Cookbook - ISBN 1-55853-271-4

Cook the macaroni, onion, and potatoes together in the water until
tender, while browning the possum in the microwave. Transfer
everything to a bigger pot, including the water. Add the remaining
ingredients, and season with salt and pepper to taste. Cook over
medium heat for 2 to 3 hours. For the best taste, cook over low heat
for 5 to 6 hours. Yields 8 servings. NOTE: Fresh possum preferred,
but roadkill will work. According to Kim White of Blountville, Tenn.
who submitted the original recipe to the book; the possum is best if
hunted with dogs. If possum can be captured alive, keep it in a pen
for up to a week. Feed well to fatten it up and clean out. (Beef may
be substituted if a proper possum cannot be found.
Yield: 8 servings
Page 76
THE POSSUM COOKBOOK
1 how to catch a possum
Since all the recipes here involve possum, I figured it might be

worth it to include a section on how to get your hands on one.
I know of several ways to catch a possum. Perhaps the easiest is to

simply drive around for a while in your truck. The problem will soon
resolve itself. (SCCRRRREEEEEEECCHHH!!. . . SPLAT. . .)
Much more fun, however, is to take your dogs and shotgun, and go into
the woods and hunt one down. The advantage to this method is that
you don't have to scrape the possum off the pavement. The
disadvantage is that you do have to worry about shotgun pellets in
the meat. (OUCH! Dadgum it! There went my best tooth!)
Not to mention that a shotgun blast can really mess up the hide, which
makes it a lot harder for the taxidermist. It is also possible to set
traps to catch a possum, but this method is notoriously unreliable.
Possums like to stay in the trees, and you're much more likely to
catch something else.
(Hey, Ed! There's something in the trap! See them bushes moving?
Let's see what it is! . . . OH, $# otherwise they just get up and
walk off. It was real strange; right after he beheaded the possum,
lightning or something struck the garage, blowing out all the
lightbulbs and giving him quite a shock. (If you don't get the joke
here, don't worry.) Please note that we're talking about the North
American opossum here. There is a species of possum (spelled without
the leading "o") native to Australia which is endangered. It is
strictly illegal to hunt, trap, or kill an Australian possum.
However, this same species is reportedly a nuisance in New Zealand,
so if you see one there. . . bon appetit!
Of course, if you take this page seriously anyway... you might be a

redneck. That ought to get you started. Now, on to the recipes...
Wild Possum Kabob
1 Still breathing, corn-fed Possum 3 Ripe but firm tomatoes 1 Large

white or yellow onion
Page 77
1/2 pound large mushrooms 2 large green peppers 1 package meat

marinade
1/2 cup soy sauce 12 skewers (sticks are okay in Arkansas)
The possum must be alive so that you can scare it, giving you the
"wild" taste from all the adrenaline it produces. It is best to hit
it over the head with a large object in a humane manner. Boil the
possum for 3 minutes to loosen the fur then skin and gut it.
De-limb (chop the little knubby legs off) the possum and cut the meat
into 1/2 inch square chunks. Marinate overnight in a mixture of meat
marinade and soy sauce. Kentucky residents who have no fridge can use
an ice chest and may use radiator coolant instead of soy sauce.
Thread the meat and veggies onto your skewer/stick in alternating

sequences to distribute the delicious flavor evenly.
Cook over a barbecue, pit, 50 gallon drum or any other fire till you
get the desired result. For added flavor, you can cook it over
burning tires.
Servings: 6 Calories: 12,342 Carbs: Holly 4-barrel Fat: If you eat

this kind of crap, fat probably isn't your biggest concern.
Contributed by Don Shaw (Don@barditch.com)
From: Jim Weller Date: 03 Apr 99
Yield: 4 servings
Page 78
THE POSSUM COOKBOOK PART 2
1 possum and taters

1 young, fat possum
8 sweet potatoes
2 tablespoon butter
1 tablespoon sugar
1 salt
Directions: First, catch a possum. This in itself is excellent

entertainment on a moonlight night. Skin the possum and remove the
head and feet. Be sure to wash it thoroughly. Freeze overnight
either outside or in a refrigerator.
When ready to cook, peel the potatoes and boil them tender in lightly
salted water along with the butter and sugar. At the same time, stew
the possum tender in a tightly covered pan with a little water.
Arrange the taters around the possum, strip with bacon, sprinkle with
thyme or marjoram, or pepper, and brown in the oven. Baste often
with the drippings.
Possum Pot Pie
1 cup glazed huckleberries 3 shots gin or moonshine 1 possum -if

roadkill: make jambalaya -if caught: proceed with recipe 1 pie crust
sliced carrots it doesn't matter.
[fix]
Put the rest in and let set for a long dang while. Before serving
make sure you have enough bread, Milk, and Toliet paper for after
dinner. Serve. Enjoy Race for bathroom. Whoever is first will make a
large stench. Have enough a ir freshner.
Serving size of Meal-depends on how much you put in and the possum.
Warning-You're a redneck if you try this. (Either that or you like

really hot chili.) May cause sudden urges to go to the bathroom. May
cause burnt tongues and mouths. May cause severe indegestion.
Anonymous
Page 79
Possum Tartare
possum
Kill a possum by Method #1 as described above. Sprinkle liberally with

salt, pepper, and garlic. Some folks also like onion. Run over it
one more time to mix the spices in thoroughly. Contact your mental
health professional and inform him of what you're about to do.
Nutrition Facts
Serving size: Depends on the possum Servings per container: Depends

on the possum Amount per serving:Depends on the possum Calories:
Depends on the possum Total fat: At least three times the U.S. RDA.
Sodium: Depends on the possum Total carbohydrate: Depends on the
possum Protein: Depends on the possum
Disclaimer: The author of this page cannot be held responsible for

any injuries, indigestion, vomiting, mild intestinal disorders,
alienated friends and relatives, or P.O.'d animal rights groups
resulting from the use of these recipes.
This page created and maintained by Brandon Butler. Possums - The REAL
Flavor of the South The Possum Cookbook
Yield: 4 servings
TOBY'S POSSUM ROAST
1 fat possum
1 cup bread crumbs
Remove head and tail, if desired. Wash thoroughly inside and out with
hot water. Place in deep container. Add 1 cup salt and enough water
to cover and let soak overnight. Drain and rinse with clean boiling
water. The animal is now ready to stuff and bake or barbecue. Chop
the possum liver and add to onion and cook until tender. To mixture
add rest of ingredients together with enough water to moisten. Mix
Page 80
well and stuff the possum with mixture. Place stuffed possum in
roaster; add 2 tablespoons water and roast in moderate oven. Baste
every 15 minutes until done. Serve with baked yams and collard greens.
Yield: 1 servings

bacon
onions, then add to the remaining ingredients except for the water
and bacon. Combine together and stuff the possum. Place stuffed
possum in a large roasting pan, add water to the pan, and lay bacon
strips across the back of the possum. Roast uncovered in a 350F oven
for about 2-1/2 hours, or until tender. Possum is best eaten in the
Submitted By SHARON STEVENS Submitted By KRISTIN TREMAYNE
Yield: 1 servings
POSSUM & TATERS
1 young, fat possum

2 tablespoon butter
8 sweet potatoes
1 tablespoon sugar
1 salt

Page 81
Brent Williams
1996
Yield: 6 servings
2 lb armadillo meat
1 salt (to taste)
1 pepper (to taste)

Coleman
Yield: 6 servings
Page 82
1 each small possum or bandicoot*

2 liter water
1 teaspoon salt
1 each tin corn*
1 pinch parsley
1 fried bread,1 slice per serv
Place it in a large pot or camp oven along with water and salt. Cover
and simmer gently for 3 or 4 hours. (Tough little devils apparently.)
Add vegetables and simmer for another 1 1/2 hours (Still tough. Even
the vegies are resisting being associated with this.) Strain soup
through a large holed colander when meat has left bone and remove
bones, especially small ones. Return soup to the pot and add parsley
and celery leaves. Thicken with a little flour or gravox. Cut fried
bread into 1 inch squares and serve soup over toast,boiling hot.


need some flavor.

available.
Gerry Nolan
Page 83
"If at first you don't succeed, destroy all evidence that you even
tried."
Yield: 1 servings
POSSUM POT PIE

1 possum
1 to taste
Anthony Trummert
Yield: 6 servings
POSSUM STUFFING

1 tablespoon fat
1 cup bread crumbs
1 salt to taste
Page 84

Yield: 1 servings
ROAST POSSUM
1 possum, whole, uncleaned

1 onion, large, chopped
1 possum liver
1 cup bread crumbs
1 salt to taste
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.
Yield: 1 servings
Page 85
ROAST POSSUM WITH SPICED APPLES & SWEET POTATOES
1 flour
1 teaspoon thyme
1/2 cup red wine
1 1/4 cup water
1 cup brown sugar
1/2 teaspoon nutmeg
Yield: 4 servings
Page 86
1/2 cup lime

1 gm water
1 cup salt
1 red pepper pod
baking.
blister and burn.

192 DULL, Mrs. S.R.

Southern Cooking
Grosset & Dunlap
New York
Yield: 6 servings
Page 87
POSSUM STUFFING

1 tablespoon fat
1 cup bread crumbs
1 salt to taste
Yield: 1 servings
Page 88
PREPARATION AND COOKING OPOSSUM
recipe
Taken from 'Wild Game--Care and Cooking' Extension publication B-987 and
from a sheet in files of which the author is unknown.
Most people prefer to put an opossum in a safely wired pen to feed and
fatten for two or three weeks before eating them.
Opossum is light in color, fine-grained and tender with generous fat

deposits between the bands of muscle. Remove as much of the fat as possible
before cooking to make the meat less greasy.
After proper dressing, soak in salt water (3 tablespoons salt to gallon of

water), soak overnight before cooking or freezing.
TO COOK: Place opossum in deep kettle, add enough water to cover well and
cook well without sticking or scorching. Add l medium onion peeled and cut
in half and l medium apple (not peeled and cut in half), salt to season
according to size of opossum. (Add boiling water if it cooks out before
tender).
Cook on medium heat for a long as it takes to have meat tender when tested
with fork stuck into it. When tender, remove onion and apple. Carefully
place opossum in large baking pan, remove all layers of fat that you can.
Then use 1 or 2 sticks of oleo, chipped over or rubbed on opossum. (This is
not necessary, but could be used to season it). Pour some of the broth
from 'par boiling' (first cooking) around opossum in baking pan. Use lots
of black pepper, sprinkle opossum lightly with flour to help brown, take
spoon and put some broth lightly over flour (this is 'basting').
Place in 350 degree F. oven and brown light brown or as brown as you wish -
watch and continue to sprinkle top of opossum with broth (or oleo) when
done and ready to eat. Opossum has to be real brown, but to keep from
getting hard I usually brown it in oven to light brown on top, then with
some broth in pan, put it on top of stove, cover and baste often and let it
cook on low heat so it won't scorch on bottom.
In fact, I cooked opossum like I did ducks, coons and pheasants. Removing
that fat from opossums when cooked tender is different. No one takes time
to cook wild game like I did. You might find some way to put it in a
Page 89
pressure cooker or crock pot, but I don't know that.

Possum Cook Book

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POSSUM

By: Richard Matthews

1 young; fat possum

Recipe by Rock McNelly on Mar 26, 1998.

Preparation Time (hh:mm): 0:00

POSSUM ON THE HALF SHELL (ARMADILLO)

2 pounds armadillo meat

SOURCE: Sunburst Samplings - compiled by the Sunburst Banks of Mississippi

Recipe by scotlyn@juno.com (Daniel S Johnson) on Mar 25, 1998.

Preparation Time (hh:mm): 0:00

POSSUM OR BANDICOOT SOUP

1 Small possum or bandicoot*

*For those of you that haven't met a bandicoot, it is something between a

*Tin of corn? Well a can I guess, 16 oz.

*Fry the bread any way you want to.

*All things considered, a brick or stone would be a reasonable alternative

Recipe by scotlyn@juno.com (Daniel S Johnson) on Mar 25, 1998.

Preparation Time (hh:mm): 0:00

1 onion, large; finely chopped

Recipe by scotlyn@juno.com (Daniel S Johnson) on Mar 25, 1998.

Preparation Time (hh:mm): 0:00

Mastercook Formatted By Kurt Lucas <lucas@goldcom.com>

Submitted to the BBQ Mailing List by DBrophy627@aol.com on Feb 16, 1999,

Preparation Time (hh:mm): 0:00

1 possum; whole, uncleaned

Posted to the BBQ List by scotlyn@juno.com (Daniel S Johnson) on Mar 25,

Preparation Time (hh:mm): 0:00

1 lb lean ground beef

Cook first 3 ingredients until meat is done. Drain well.

POSSUM LODGE FIREHOUSE CHILI

2 cans mexican beans

POSSUM TROT GINGERBREAD PEOPLE

By: Lee Sparks, Possum Trot Bed & Breakfast, Unionville, In

stirring constantly. Cool to lukewarm. Add 1 tsp. vinegar and the

ALMA'S RECIPE FOR 'POSSUM

1/2 cup lime

Carve possum and surround with potatoes (sliced or quartered) which

192 DULL, Mrs. S.R.

1 each onion, large, finely chopped

** THESE INGREDIENTS ARE DUPLICATED IN ROAST POSSUM RECIPE Brown onion in

1 each possum, whole, uncleaned

ROAST 'POSSUM WITH KRAUT

1 each dressed opossum; trussed

1 onion, large, finely chopped

ALMA'S RECIPE FOR 'POSSUM

1/2 cup lime

Carve possum and surround with potatoes (sliced or quartered) which

192 DULL, Mrs. S.R.

POSSUM & TATERS

1 young, fat possum

First, catch a possum. This in itself is excellent entertainment on a

POSSUM ON THE HALF SHELL (ARMADILLO)

1/2 cup margarine (1 stick)

SOURCE: Sunburst Samplings - compiled by the Sunburst Banks of

POSSUM OR BANDICOOT SOUP

1 each small possum or bandicoot*

*For those of you that haven't met a bandicoot, it is something

*Tin of corn? Well a can I guess, 16 oz.

*Gravox is a meat concentrate seasoning I think. The dish must be

*Fry the bread any way you want to.

*All things considered, a brick or stone would be a reasonable

POSSUM POT PIE

1 cup glazed huckleberries

If roadkill---make jambalaya If caught---proceed with recipe