Creamed Possum Recipes

POSSUM PIE

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Spoon into crust. Sprinkle with chopped pecans. , In a bowl, whisk the milk, vanilla and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over the pecans. Refrigerate for at least 4 hours. Top with whipped cream and pecan halves.

SOUTHERN POSSUM PIE

Steps:

• Beat the softened cream cheese and confectioners' sugar until smooth. Spread the mixture into the bottom of the prepared graham cracker crust. Sprinkle the chopped pecans over the mixture.
• Stir together the chocolate and vanilla pudding mixes. Pour in the milk and vanilla extract; beat on low speed for 2 minutes. Spoon into the pie pan. Cover and refrigerate for at least 2 hours. Top with the prepared whipped cream and pecan halves.

POSSUM AND SWEET POTATOES

Steps:

• Skin and dress young possum, sprinkle with salt and pepper, worcestershire sauce and garlic salt and place into large stockpot or roasting pan.
• Preheat oven to 350°F.
• Put potatoes around possum and add 1 inch water.
• Completely cover pan with foil.
• Bake, covered, for 2 hours or till good and tender.
• Tastes like fresh pork.

STUFFED ROAST OPOSSUM

Steps:

• Roast Opossum:.
• The opossum is a very fat animal with a peculiarly flavored meat.
• It is dressed much as one would dress a suckling pig, removing the entrails, and if desired, the head and tail.
• After it is dressed, wash thoroughly inside and out with hot water.
• Cover with cold water to which has been added 1 cup of salt.
• Allow to stand overnight. In morning, drain off the salted water and rinse well with clear water.
• Stuff opossum with opossum stuffing (stuffing recipes next); sew opening or fasten with skewers.
• Place in roaster, add 2 tablespoons water and roast in moderate oven (350°F) until tender and richly browned, about one and one half hours.
• Baste every 15 minutes with drippings.
• Remove skewers or stitches, and place on heated platter.
• Skim fat from gravy remaining in pan.
• Opossum Stuffing:.
• Brown onion in fat.
• Add finely chopped opossum liver and cook until liver is tender.
• Add crumbs, a little red pepper, Worcestershire sauce, egg, salt and water to moisten.

POSSUM PIE

Steps:

• In a mixing bowl, beat cream cheese and sugar until smooth.
• Spread onto bottom of crust.
• Sprinkle with chopped pecans.
• In another mixing bowl; combine pudding mixes.
• Add milk and vanilla; beat on low speed for 2 minutes.
• Spoon over the pecans.
• Refrigerate for at least 4 hours.
• Top with whipped cream and pecan halves.