Roasted Possum Ozark Method

Directions

1. 1
   First catch your possum alive.
2. 2
   Fatten it with mashed persimmons and warm water for a week, then kill it as you would a piglet.
3. 3
   Stuff with a mixture of equal parts of persimmons, sweet potatoes and bread crumbs, seasoned with savory spices (sage, thyme, parsley, rosemary, celery leaves and allspice), moistened with beef stock.
4. 4
   Sew up the opening.
5. 5
   Make two or three gashes three inches long on each side of the backbone, then place on a rack in a roasting pan.
6. 6
   Sprinkle with salt and pepper and brush over with melted butter.
7. 7
   Pour two cups of boiling water around the possum and cover with buttered paper.
8. 8
   Now sear the possum for 15 to 20 minutes in a very hot oven (475° to 500°), then reduce the heat to slow (300°) and cook until the meat is tender (about 25 minutes to the pound), basting frequently with the liquid in the pan.
9. 9
   Remove the paper after cooking 2 to 2 1/2 hours and brush with heavy cream.
10. 10
    Then, continue roasting until delicately browned.
11. 11
    Serve on a large sizzling hot platter, garnished with sweet potatoes and stewed persimmons.