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Roasted Opossum and Sweet Potatoes

1 Opossum (2 -2 1/2 lbs.)
Salt
pepper
sage
Apple and raisin stuffing (use commercial stuffing mix with 1 c. apples and 1/2 c. raisins added)
1/4 To 1/3 c. flour
3 4 sweet potatoes
2 T Brown sugar
2 c Stock Butter (if opossum is lean)


Rub inside of dressed opossum with seasonings; fill with stuffing. Truss, season, and place on greased rack in shallow pan. If lean, brush with a little butter and cover with cloth dipped in melted butter, or cover loosely with aluminum foil. Roast, uncovered, in 325 degree oven for 1 1/2 to 2 hours, allowing 30-35 minutes per pound. Remove cloth the last half-hour and place parboiled sweet potatoes (peeled and halved) around opossum. Baste all several times with drippings in pan, dusting meat with flour and potatoes with brown sugar after each basting. The original recipe, which appears in Small Game for Dinner by Iowa State College, suggests placing potatoes around opossum on heated platter. Garnish and serve with buttered peas and turnip cubes, French fried green pepper rings, orange and onion salad, steamed brown bread, and cranberry relish.


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