Recipe by Creation in Hope
OKAY--- I found this in my mom's recipe pile she gave me. I thought that the title was just a joke, so I read the recipe..... OH MY GOD! It really is a OPOSSUM recipe, SO I HAVE TO POST THIS!!! And no I do not expect to EVER get a review of this recipe! Once again OH MY GOD!!! I just wanna know why she would write this recipe down? I asked her and she could not quit laughing. Why don't they add a hick section in the catagories?
Top Review by Montana Heart Song
Surprise! Yes I have eaten & watched when prepared & cooked.After it is soaked, You fillet strips of meat and pound the heck out of each strip.You do this to soften the meat and make enough to go around. Salt & pepper.Then you add the dressing.Use toothpicks through each roll. Put in a dutch oven with lard or vegetable oil,uncover.Sprinkle with paprika to brown evenly at 375* brown each meat roll.Now cover.Add 1 quart meat stock ie beef broth.Then turn heat down to 325* and cook for 2 1/2 hours. Make a gravy with the broth and serve baking powder biscuits. It was very good.This same recipe can be applied to squirril, rabbit, sage hen. Except you don't soak in salt water.
Directions See How It's Made
- The carcass can be trimmed of some of the fat. It is better when aged a few days and soaked in salt water for a day.
- To cook parbroil in water to which one red pepper pod has been added.
- Par broiling may remove some of the fat.
- Remove the meat from the water.
- Stuff with dressing.
- Bake with sweet potatoes around it.
- Don't ask me how long to cook and I'm not worried about adding it since no one will probably EVER be make.