Directions:
1. Skin possum(s)
2. Remove internal organs, head, claws, and bones. There is no flavor or use for these. But if you want to add them, Go ahead.
3. Put some tomatoe sauce in the pot(s). Then add the possum.
4. Chop peppers
5. Skip step four if you don’t want chopped peppers; it doesn’t matter.
6. Put the rest in and let set for a long dang while.
7. Before serving make sure you have enough bread, Milk, and Toliet paper for after dinner.
8. Serve. Enjoy
9. Race for bathroom. Whoever is first will make a large stench. Have enough air freshner.
Serving size of Meal-depends on how much you put in and on 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 burned tongues and mouths. May cause severe indigestion!! —Anonymous

Dave Baker
Lakeland, Florida

1 possum
1 qt. water
Tarragon, dash
4 Tbsp. salt
Thyme, dash
Oil
Marinade
1 cup flour
Margarine
1/8 tsp. 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

1 tsp of basil
11/2 tsp of oregano
1/2 tsp of salt
1 tsp of pepper
1 can of tomato paste
1/2 can of tomato sauce
3/4 of a lb parmsion cheese
10 oz of dandelion greens

Mix together the tomato paste and sauce with the spices. Simmer for ten minutes. Then remove from the heat. Place the Opossum on a shallow cake pan ten onto a sheet of aluminum. Put the sauce on the meat, place the cheese on top. cover with the foil and cook at 275 degrees for two hours. Remove from the oven and top with more cheese. Place it back in the oven uncovered on high until the cheese turns a golden brown. Garnish with dandelion greens and serve.

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.

Combine salt, peppers and 4 cups of water in saucepan; simmer until liquid is reduced by half. Combine opossum with pan liquid and sweet potatoes in baking pan. Bake at 350 degrees F. for 1 hour or until opussum is tender, basting occasionally.

Directions: First, catch a possum. This in itself is excellent entertainment on a moonlight night. Skin the possum and remove the head and feet, and don’t touch your face it will counter effect the best acne treatments on the planet. 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.

1 cup mayonnaise

8 cups pig fat

2 cups buttermilk

2 fresh green peppers

Slice green peppers and mix ingredients in a large bowl(exclude possum). Cut possum into chunks or thin strips. Mix possum chunks into bowl. Transfer contents of bowl into a casserole dich and bake under 350 degrees for two hours. Remove from oven, let sit for half an hour, and serve. ENJOY!!
—-This recipe provided by Ryan Hayes

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.

1 possum, whole
1 qt. 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.

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 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.

Source:justgamerecipes.com