Homemade Possum Poison Recipes

POSSUM (1941 NEW AMERICAN COOKBOOK)

Steps:

• 1. Plunge animal into very hot but not boiling water 2 minutes. Pull out or scrape off hair without damaging skin. Slit belly from throat to hind legs. Remove entrails, feet, eyes, and brains. Do not remove head or tail. Wash thoroughly. If possible, freeze for 3 or 4 days.
• 2. When ready to cook, wipe with a cold, damp cloth. Sprinkle with salt and pepper. Put in roasting pan. Add 1 cup water and juice of 1 lemon. Bake in hot oven (400°F) for 15 minutes, turning once. Cover. Reduce heat and bake in moderate oven (350°F) for 1 1/4 to 1 1/2 hours.

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 CASSEROLE

Steps:

• Skin and bone the possum (use only the best meat for the casserole, ie: the strip loins and hind quarters, cubed).
• Reserve the carcass and trimmings for stock.
• In a heavy pan, heat the clarified butter and oil.
• Sauté onion and garlic.
• When onion is clear, remove to casserole.
• Dust the cubed possum with flour and brown in batches.
• Add to casserole.
• Melt a little more clarified butter and sauté bacon and mushrooms.
• Remove to casserole De-glaze pan as necessary with red wine- add this to casserole together with herbs, ground pepper, tomato purée, beer and marsala.
• Stir, cover and cook in slow oven for 2-3 hours, adding more possum stock if necessary.