How to make it

  • Skin and clean your 'possum, removing as much of the unwanted fat as you can find. get rid of all the innards, and be certain to remove the small reddish musk glands from the small of its back and from under each foreleg between the shoulder and the rib. (granddaddy bert, like most hunters, used to soak his 'possums overnight in salted water, then rinse really well before roasting the next day.) douse the 'possum with lemon juice and rub it in as best as you can.
  • preheat your oven to 350*F (180*C, gas 4). mix together your flour, salt, pepper, and thyme. rub the 'possum, both inside and out, with the flour mixture. now lay it on a rack in a roasting pan and pour the water in.
  • cover with a tightly fitting lid or foil, and roast in the oven for 45 minutes, or 1 hour for a big 'possum.
  • drain off all but about 1 cup (8 fl oz, 250ml) of the juice from the pan and throw in your yams. dot each half yam with a generous dollop of butter. cover again and continue to roast for an additional 45 minutes or until almost tender.
  • now throw in the apple quarters. mix the brown sugar, cinnamon, and nutmeg, and sprinkle it over the yams and apples. uncover and roast for 20 minutes or until nicely browned and tender. serve immediately.

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  • blombo 14 years ago
    I now know what to do with the varmits when I git 'em.
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  • debbie919 14 years ago
    I actually did have possum and sweet taters once, when I was a kid...but then as a teen, I raised a baby I couldn't eat it!
    Fun recipe, thanks!
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  • lovebreezy 14 years ago
    I always say about Road Kill "If you git 'em 'fore the flies does, it stil good."
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