Roast Possum
Description
This hearty Roast Possum is a traditional country dish that delivers rich, savory flavors and tender meat. The recipe involves careful preparation of the game, including scraping the hide and soaking the carcass to ensure tenderness. Stuffed with a mixture of liver, bread crumbs, and spices, the possum is slow-roasted in an iron pot until succulent. The addition of sweet potatoes near the end of cooking adds a comforting sweetness to balance the savory meat. This dish is perfect for a family dinner or a special occasion where rustic, home-style cooking is celebrated. It pairs wonderfully with simple sides and offers a unique culinary experience for those willing to try traditional game recipes.Ingredients
Directions
-
Prepare a large pot of scalding hot water.
-
Dip the whole possum into the hot water for a few minutes to loosen the hair.
-
Scrape the hair off using a dull knife, working in the direction of hair growth, similar to scraping a hog.
-
If hair is stubborn, dip the possum again in scalding (not boiling) water and scrape until clean.
-
Wash the possum thoroughly with soap and water to remove any remaining debris.
-
Remove the entrails, setting aside the liver and washing it clean.
-
Remove the head and tail, if desired.
-
Soak the possum in cold water with 1 cup of salt added to draw out impurities and tenderize the meat.
-
Drain the possum and rinse thoroughly with boiling water.
-
Prepare the stuffing by mixing the chopped liver, bread crumbs, chopped red pepper, Worcestershire sauce, finely chopped hardboiled egg, and salt to taste.
-
Stuff the possum cavity with the stuffing mixture.
-
Close the opening of the possum securely.
-
Place the stuffed possum in a black iron pot with a little water and the bacon fat.
-
Roast in the oven at 350F (175C) for 1 to 1.5 hours.
-
Baste the possum often with the pan juices during roasting.
-
Add the sweet potatoes to the pot about 1 hour before the possum is finished cooking.
-
Continue roasting until the possum meat is tender and the sweet potatoes are cooked through.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 20.3kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.5g3%
- Cholesterol 1.7mg1%
- Sodium 64.4mg3%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety First: Ensure the possum is thoroughly cleaned and cooked to a safe internal temperature to avoid foodborne illness. Proper handling of wild game is essential.
Preparation Tip: The soaking step in salt water is crucial for tenderizing the meat and removing any gamey flavor. Do not skip this step.
Cooking Vessel: A heavy black iron pot helps retain heat and moisture, ensuring the meat stays tender during the long cooking process.
Serving Suggestion: Serve the roast with the sweet potatoes and pan juices. The stuffing can be served separately or inside the meat.
Variation: Some cooks prefer to keep the head on for presentation. Adjust the roasting time slightly if the head is included, as it may take longer to cook through.
