With all the new possum skinners starting to come in today let me suggest a recipe straight out of Granny Clampetts cookbook!
- DSCN4129.jpg (25.69 KiB) Viewed 2085 times
Here is her recipe:
Roast Possum
Possum is easy to catch. Hit ‘em with a rock or a stick when they’s up a tree and you can have ‘em in your sack afore they knows it. The yellow-bellied goomers is too scared to fight back, and they play dead jest long enough to grab ‘em.
Boil up half a peck ‘o water or more, dependin’ on the size o’ your possum. Dunk the critter in boilin’ water an’ right away pull off his hair n’ scrape ‘em clean. Don’t forgit to cut off his feet, his head n’ his tail! Clean out his innards. Put the possum in a hefty jug o’ cold salty water and let ‘em soak overnight. Change his water the next day and start boilin’ him ‘til his skin lets a fork pop through it easy like. They ain’t no time for cooking possum ‘cause some is tougher than others. When the feller is jest right, dry him off and put ‘em in a bakin’ pan with a bit o’ pot likker (juice left over after cooking greens or other vegetables) ‘n some seasoned salt over his belly. When he is brown ‘n toasty, he is ready for slicin’ and servin’. Back home we fattens possum with ‘simmons (persimmons), and most often we eats him with yams.
Granny’s right, possums are easy to catch, but bear in mind they are scavengers. Once you catch a possum, it is best to grain feed him or fatten him with ‘simmons for about 4 weeks. They paunch the same as most small game, but they do have scent glands, so be careful.
And now for that all important question...What wine do you serve with possum?
I suggest a crisp Pouilly-Fuissé. After all, it is the other white meat.
. 
I'll have to add that to my wish list!
