How to Make Roast Possum and Sweet Potatoes

At one time in rural America, possum, or the real name opossum, was standard table fare. Meat then, as now, was expensive if you purchased it. Most farm families raised their own hogs and cows, but possum and coon were always meats that could be eaten fresh before the fall butcher season. Somewhere along the way from the last century to this one, this meat dish has lost its appeal; yet, it is still a good meal.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 opossum, cleaned, skinned and cut into pieces
• 4 large sweet potatoes
• 1/2 pound bacon
• 1 bay leave, crushed
• Fresh, minced garlic to taste
• Salt and Pepper to taste

1. Preheat oven to 350 degrees. In a saucepan, boil the sweet potatoes until they are fork tender but not completely soft.
2. Place the cut up possum in a roasting pan. Rub the meat with minced garlic, crushed bay leaf and salt and pepper. Cover with bacon slices. Add ½ inch water to the bottom of the pan. Roast one and a half hours or until meat is falling apart. Baste with pan drippings every 30 minutes.
3. Peel the sweet potatoes once they are cooled.
4. Add the sweet potatoes to the roasting pan, and turn to cover with the drippings. Replace the cover.
5. Continue to cook the possum and sweet potatoes for another hour or more until the meat is falling from the bones. Remove the cover and let the meat brown for 15 to 20 minutes.

Tips & Warnings

• If desired, after the possum is done, you can take the drippings and make gravy.
• Opossum tastes much like dark chicken meat.
• This meal can be made in a crock pot also, but won’t be as browned.
• Contrary to popular belief, rednecks don’t necessarily eat ‘road kill’. Most of them buy their meat at the store just like anyone else. Unless they hit a deer, then the venison meat helps recover vehicle damage costs.