I thought I would share this wonderful recipe on how to cook a possum. I hope to have Dan Goodwin over sometime this summer with a good old fashioned Possum Cookout Wisconsin Style.
8 Big Taters 2 big spoons of butter 1 big spoon of sugar a pinch or two of salt Thyme, marjoram or pepper to taste 1 cooking pot with a good tight lid Put the possum in the pot with just enough water to keep it from burning, cover with a good tight lid. Possums take longer to cook than taters so wait until your possum has stewed for about an hour before you add the taters to the pot. Place the taters along the sides of the possum and mix in sugar, salt and your choice of thyme, marjoram or pepper to taste. Every 15 minutes or so take off the lid and baste the possum with the juices. By now the possums own fat will have rendered and the water will now make some delicious possum gravy. When the possum is tender and the meat falls off the bones mix a little flour, if needed, to the water/possum fat and tater mixture. -- Ken Anderson The Mayberry Guru 2906 May Street Eau Claire, Wisconsin 54701 www.themayberryguru.com www.mayberryreflections.com _______________________________________________ WBMUTBB mailing list [email protected] http://www.mayberry.com/tagsrwc/wbmutbb/
