Otto's Baked Possum!
Ruth's father, Otto Tindall, liked to have the occasional possum. According to him, it was "good eatin'." His job was to catch the possum, but the cooking was left to his wife, Floy, who found the whole process a little humiliating. Being a dedicated wife, she cooked it anyway. If you ever have a hankering for a marsupial munch, here is what to do.
How to Catch, Prep and Cook a Possum...
Run the traps frequently to retrieve the possum while it is still alive or as soon as possible. Skin, clean, cut off any parts that you can’t tolerate.
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Wash very well as you would any hairy creature. Soak in salt water to de-germ, also gives a milder flavor. Rub with real cow butter, salt and pepper to taste. Cover generously with fresh home-grown sage. Place in an old iron roasting pan with a little water. Bake in the wood stove until very tender. Serve with baked sweet potatoes.
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Ruth Remembers...
"I was a picky little girl who didn’t have much use for wild meat. I kept asking myself if we were really that poor. The answer kept coming back “yes” and sometimes you just have to eat possum!! So I was really glad when Leland asked me to marry him in 1952. 70 years without possum ain’t bad!"
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In Fairness to Otto and the Possums...
Possum is naturally lean meat and said to be one of the healthiest and most nutritious red meats available. Possum meat is lower in fat and cholesterol than chicken and turkey. It has more protein than beef. It's easily digestible and often compared in taste to pork and chicken. If roast possum doesn't appeal, here are some other options: possum burgers, possum wraps, possum kebabs!
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