Possum Recipes

Are possums good to eat?

Theoretically yes, however you would likely only do this in a survival situation or if you crave for it. You would have to prepare the possum properly and it would have to be fresh not scavenged. The opossum is a fat animal with a peculiarly flavored meat. It is dressed much as one would dress a suckling pig, removing the entrails, and if desired, the head and tail. After it is dressed, wash thoroughly inside and out with hot water. Cover with cold water to which has been added 1 cup of salt. Allow to stand overnight. In morning, drain off the salted water and rinse well with clear water.



Possums are roasted with hide on, so prepare a large pot of scalding hot water. Dip possum in it for a few minutes, and then remove the hair by scraping with a dull knife, as you would scrape a hog. If some hair comes off hard, dip again in scalding (not hard-boiling) water. Wash with soap and water, and then remove entrails, keeping washed liver. Remove head and tail (some people keep the head on). Soak in cold water to which is added 1 cup salt. Drain and rinse with boiling water. Stuff with possum stuffing, close the opening, and roast in black iron pot with a little water for 1- 1 hours at 350. Baste it often.


Cover a pan (or any implement you can put in a fire) with the bottom of your pie crust, and place the possum in it. Add the huckleberries and carrots, and shred the cabbage over it. Close up the pie and bake until the neighbors' dogs come sniffing around to see what the wonderful smell is, or until the fire department arrives (whichever comes first). Remove pie from fire/oven, slice, and enjoy.


Preheat oven to 350 degrees. Soak possum in cold salt water for 10 hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare stuffing according to package directions. Stuff possum cavity with prepared packaged stuffing. Close cavity tightly. Place stuffed possum in roasting pan; add water, bouillon cubes, bay leaves, celery and onion. After 2 hours, turn meat. Reduce heat to 300 degrees. Cook for 1 more hour. Test roast, if not done reduce heat and cook until done.


Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight either outside or in a refrigerator. When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings.


Fry bacon in big kettle, over mid. size fire, then fry possum in the grease till golden brown. Take the meat out, then add enough water to pot to fill 2/3 way and then boil noodles. Once cooked add both things of tomatoes to kettle and meat and add enough salt and pepper to old granny's taste. Cook all together for about 1 hour simmering over low fire.

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