Roasted Possum Ozark Method

1. 1

   First catch your possum alive.

2. 2

   Fatten it with mashed persimmons and warm water for a week, then kill it as you would a piglet.

3. 3

   Stuff with a mixture of equal parts of persimmons, sweet potatoes and bread crumbs, seasoned with savory spices (sage, thyme, parsley, rosemary, celery leaves and allspice), moistened with beef stock.

4. 4

   Sew up the opening.

5. 5

   Make two or three gashes three inches long on each side of the backbone, then place on a rack in a roasting pan.

6. 6

   Sprinkle with salt and pepper and brush over with melted butter.

7. 7

   Pour two cups of boiling water around the possum and cover with buttered paper.

8. 8

   Now sear the possum for 15 to 20 minutes in a very hot oven (475u00b0 to 500u00b0), then reduce the heat to slow (300u00b0) and cook until the meat is tender (about 25 minutes to the pound), basting frequently with the liquid in the pan.

9. 9

   Remove the paper after cooking 2 to 2 1/2 hours and brush with heavy cream.

10. 10

    Then, continue roasting until delicately browned.

11. 11

    Serve on a large sizzling hot platter, garnished with sweet potatoes and stewed persimmons.

No additional tips available.