How do you cook possum?!!

[ohiosmith]

Possum and Taters

Ingredients:
1 young, fat possum
8 sweet potatoes
2 tablespoons butter
1 tablespoon sugar
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.

[Sanity Claws]

1. What do you do with the head and feet?

Can you use it to make soup stock? Possum consumme has a nice ring.

[ohiosmith]

4. Possum head cheese and possum feet back scratchers.

[mcscajun]

2. This recipe is deeply scary...

...'cause it sounds like the innards are still there.

Ick.

Not that I'd eat Possum ANYhow. :)

[BigMcLargehuge]

3. The only thing I dislike about possum

is that it's hard to braise it right. To little and it tastes REALLY gamey, too much and it turns to much. When it's done right it has a nice flavor not unlike rabbit.

it's also good braised in red wine and garlic.

[HamdenRice]

5. The best possum dinner ever!

I had in the Caribbean. Actually it was a manicoot (sp?) the Caribbean version of possum.

First, build a small fire from grass or hay -- not wood. You want flame, but not much heat. Put the whole possum, ungutted in tact, on the grass fire, to burn off the hair.

Once all the hair is burned off, use a scraper and water to get any remaining hair and scurf. Now you can gut, behead and divide the possum.

In a little oil put about a tsp of sugar and let it burn into carmel, and then brown the possum pieces. Add onions, garlic until translucent. Add herbs -- which in the west indies is generally thyme and chives (scallions). Then add water and cook until tender.

The advantage of this recipe is that possum, like pork, has a delicious fatty skin, so it is tastier to de-hair it and leave it one, rather than to skin it.

[StopTheMorans]

6. what do you do with the skin?

[ohiosmith]

7. Hats

[StopTheMorans]

8. is there anything you don't know, man?

:yourock:

[ohiosmith]

9. Where I left my glass eye.

[StopTheMorans]

10. BWAHAHAHAHAHAHAHAHAHAHAHAHA!

:yourock:

[Buns_of_Fire]

11. One-Size-Fits-All Recipe

Ingredients:
(1) Large Pot
(1) Medium-size __________*, cut into bite-size chunks
(1) Carrot
(1) Potato
Water to cover
Salt and Pepper to taste

Place __________*, carrot, and potato in pot. Cover with water. Cook until done. Throw away contents of pot. Call Domino's.


* This recipe may be used for possum, rabbit, squirrel, guinea pig, chicken, rattlesnake, iguana, hamster, venison, gila monster, sheep, turnip, lobster, cabbage, elephant, poke sallet, oysters, clams, and any other cute 'n' cuddly woodland creature you can find. Combine two or more different species for a real taste treat that'll have your family saying, "YUMMMMMMMMMMMMMMMMMMMMMMMM!!!"

--Cooking for the Terminally Inept magazine

[Sannum]

12. Sounds like a typical Freeper sunday dinner....

or am I thinking of squirrel?