Uncle Reg'S Roast Possum
A traditional Southern dish featuring tender roasted possum, seasoned with salt and cooked until flavorful. Perfect for hearty, rustic meals and outdoor gatherings.
Ingredients
Instructions
- Catch the possum, then boil it in a large pot of water until the skin is tender enough to pierce with a fork.
- Remove the possum from boiling water, then peel off the hair and scrape it clean.
- Cut off the feet, genitals, tail, and clean out the innards.
- Place the cleaned possum in a heavy jar of salty water and let it cool overnight, changing the water the next day.
- Start boiling the possum again until the skin easily peels away.
- Dry the possum thoroughly and place it in a baking pan.
- Add some pot likker and seasoned salt over the possum's belly.
- Bake until the possum is brown and toasted.
- Serve sliced, accompanied by yams.
Tips & Substitutions
For a more flavorful possum, consider marinating it in seasoned salt mixed with your favorite herbs overnight before boiling. If you can't find possum, rabbit or another game meat can be a suitable substitute. Make sure to adjust cooking times based on the meat's size. To enhance the dish, serve it with sides like Cole Slaw With Ramen Noodles, which adds a refreshing crunch.
Serving Suggestions
Slice the roasted possum and serve it hot, garnished with fresh herbs if desired. It pairs beautifully with yams or sweet potatoes for a hearty meal. Consider offering a side of Guilt Free Spicy Cranberry Dip to complement the rich flavors of the possum.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the possum in a baking dish covered with foil in a preheated oven at 350°F (175°C) until warmed through, about 20-30 minutes. This will help retain moisture and flavor.
Frequently Asked Questions
How do I know when the possum is fully cooked?
The possum is fully cooked when the internal temperature reaches at least 165°F (74°C) and the meat is tender. A fork should easily pierce the skin. To ensure even cooking, make sure to rotate the possum while baking.
Can I use a different type of meat for this recipe?
Yes, if possum is not available, you can substitute with rabbit or another game meat. Cooking times may vary, so check for doneness based on the type of meat you choose. The preparation method remains the same.
What is pot likker and how do I make it?
Pot likker is the flavorful broth left over after cooking greens. To make it, simply cook greens like collard or mustard greens in water until tender, then reserve the liquid. It adds depth to the possum dish and can be used as a sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).