"Twangdaddy" > wrote in message
...
> I have some coon-huntin' backwoods cousins
> from the hills & hollers and was wondering if
> anybody here had any especially interesting
> recipes for either squirrel, coon or possum?
>
<SNIP>
> Bon vittles, SBW

My wife found this for her brother who coon hunts locally and has been
seeing more and more possum.

BAKED POSSUM AND SWEET POTATOES

2 young Possums, 2-1/4 to 2-1/2 pounds each, dressed
1 Baking Potato, 1/2 pound
7 cups Cold Water
2 pounds Sweet potatoes
4 teaspoon Salt
3/4 teaspoon Black Pepper
1/8 teaspoon Red Pepper
3 tablespoons Flour
1/4 cup Cold Water
2 to 3 cups Possum Broth
Parsley

Clean possum carefully and remove scent glands and any clinging hair. Pare
baking potato, wash and cut in quarters lengthwise Lay potato inside possum
Fit into a 5-quart kettle. Add water, cover kettle but leave open space on
one side for steam to escape. Heat to boiling and boil gently 15 to 20
minutes, then skim froth that collects. Pour off about half the broth. Add 3
cups fresh hot water

Return to heat, again partially cover and boil gently until meat is tender,
but not tender enough to pull away from the bone. Remember possums will not
become more tender after they are placed in a roasting pan. Sprinkle outside
well with seasonings that have been well mixed in a cup.

Make gravy by sprinkling flour over cold water, mix to a smooth paste, then
blend with 3 cups of broth drained from kettle in which possums were
parboiled. Mix and pour around possum.

Arrange pared, washed sweet potatoes around possum. Cover pan and bake until
possums and potatoes are almost tender. Now uncover and bake until possums
and potatoes are tender and beautifully browned or from 35 to 40 minutes.
Baste every 10 minutes with the gravy in the pan Remove meat and potatoes to
platter and garnish with parsley. Pour gravy into separate dish and serve
meat and gravy piping hot.

Makes 5 to 6 servings.

Hope this helps,
Darryl.