Thursday, November 24, 2011

Aunt Donnah's Roast Possum

Aunt Donnah's Roast Possum

This recipe is from Ernest Matthew Mickler's White Trash Cooking cookbook. If you don't own it, it's a great addition to your bookshelf. Not only does it capture the flavor and nuance of the Deep South, Mickler's commentary and photographs captures exactly how "White Trash" live. Many of the recipes are written in the voice of the person who contributed the recipe, and others appear to be from someone's personal recipe file. Even if you aren't interested in most of the recipes, it's a book that you'll find yourself reading over and over again. 

1 Possum
1 onion, chopped
1 Tbsp fat
1 cup breadcrumbs
1/4 tsp Worcestershire Sauce
1 hard-boiled egg, chopped
1 tsp salt
Water, as needed
Bacon, as needed

Possum should be cleaned as soon as possible after shooting. It should be hung for 48 hours and is then ready to be skinned and cooked. The meat is light-colored and tender. Excess fat may be removed, there is no strong flavor or odor contained in the fat.

Rub possum with salt and pepper. Brown onion in fat. Add possum liver and cook until tender. Add breadcrumbs., Worcestershire Sauce, egg, salt and water. Mix thoroughly and stuff possum. Truss like a fowl. Put in roasting pan with bacon across the back and pour quart of water into pan. Roast uncovered in moderate oven (350F) until tender, about 2 1/2 hours.

Aunt Donnah notes that "There's only one thing to serve possum with - sweet potatoes." , and she also notes that possum should only be eaten in winter.

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