Not Available wrote:
> Is possum really a delicacy for you?
>
> Please don't consider this a trollish or inflammatory post, I'm genuinely curious.
>
> How is it prepared? Are they farm raised? Does it taste like chicken?
>
> Thanks!
A wonderful message was posted on just this subject a few years ago. Here it is again in all
its glory:
> From: "DCJM" <
[email protected]> Subject: Re: Possum recipes Date: 2000/03/09 Message-ID:
> <
[email protected]>#1/1 References: <16101-38C80D71-48@storefull-
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> Produced By Microsoft MimeOLE V5.00.2919.6600 Organization: MindSpring Enterprises X-MSMail-
> Priority: Normal Newsgroups: rec.food.cooking
>
> Rodger, First you have to get a good one, best if it is about half grown. Put it in a cage and
> fatten it up on buttermilk for a few months. That will get the juices flowing when you cook it.
> Now for the important part when you skin it never, never cut the tail off it is like beaver tail
> and a true delicacy. Put in center of a large black cast iron skillet Tuck the legs under and wrap
> the tail around over the nose on the right side for balance Put yams around the side with carrots
> for some flavor Place in oven at 375 degrees and bake until tender and a golden brown. Be sure to
> baste during the baking process with a mixture of lard, salt, pepper and buttermilk for that true
> down home flavor. Remove from oven, place in the center of the table call the wife and kids to
> dinner and enjoy your feast.
>
> If you have never tried this one you don't know what you are missing. Also have excellent recipes
> for stewed crow, coon, and rattlesnake.
>
> Sincerely DCJM's Bubba
Best regards, Bob