Beverly's Hillbilly Possum

The opossum, from a Native American word, is a small, tree-dwelling mammal that carries its young in a pouch. It is a marsupial and related to the kangaroo. It looks like an overgrown wharf rat, sporting a long tail and whiskers. Some 'possums weigh as much as twelve to fourteen pounds.

Native Americans of the forest were reportedly quite fond of opossum meat. Early immigrants to America learned of this gastronomical delectation from the Indians and its enjoyment was passed through the generations.

'Possum was a favorite meat of Dan'l Boone as well as other Southern woodsmen and opossum along with rabbit, deer, wild pigs and turkey were always looked for during a hunt. Though virtually unheard of on today's table, young opossum meat is considered a delicacy.

After catching an opossum, it should be placed in a protective crate high off the ground and fed a diet of fruit for at least one week. This will lessen any unsavory taste in the prepared roast since the possum is not particular in his eating habits. It can then be taken to a frozen meat preparation center where, after the fat is trimmed, you will receive a nice one to three pound roast.

To prepare your opossum for an unusual Thanksgiving or other festive meal, rub the cavity with a mixture of onion and sage. Then lightly stuff with apple slices and cornbread dressing. (Reserve half of the cornbread dressing to another baking dish). Bake roast in a 300 to 350 degree oven for 2 to 2 and 1/2 hours. Baste with drippings off and on. Sprinkle lightly with regular flour after each basting and the roast will have a nice crunchy and crackled crust. When roast is ready, remove the stuffing and discard as it has absorbed too much fat.