Prep 72 hrs
Cook 4 hrs
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?
- 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.
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.