Opossum and Sweet Potatoes
1 opossum (about 2-1/2 pounds) 1/2 cup water
2-1/2 teaspoons salt 4 medium sweet potatoes
Pepper to taste 2 tablespoons sugar
Flour
Trim excess fat from opossum and discard. Wash quickly inside and out with warm water; drain thoroughly. Rub salt and pepper well into the opossum inside and out. Sprinkle inside and out with flour. Lay the opossum on its back in a roasting pan.
Add water, cover and bake at 350 degrees F until about half done (45 to 60 minutes). Split peeled potatoes in half lengthwise and place in pan around opossum. Add more water if needed. Cover sliced potatoes and opossum and cook 30 more minutes.

tastes like chicken

Fanta, I had to look and see where you were from.
Now I understand!

How about this one? Its got to look as good as it tastes!




STUFFED OPOSSUM
Serves: 4

1 possum, whole
1 quart cold water
1/8 cup salt
5 beef bouillon cubes
2 bay leaves
3 celery stalks chopped
2 onions sliced
1 bag packaged stuffing

Preheat oven to 350 degrees. Soak possum in cold salt water for 10 hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare stuffing according to package directions. Stuff possum cavity with prepared packaged stuffing. Close cavity tightly. Place stuffed possum in roasting pan, add water, bouillon cubes, bay leaves, celery and onion. After 2 hours turn meat. Reduce heat to 300 degrees. Cook for 1 more hour. Test roast, if not done reduce heat and cook until done.

This one loks real good too!

Ingredients
2 skunks, skinned and cleaned
1 tablespoon salt
water, to cover
2 cups bear fat or lard
2 egg yolk, beaten
3 cups milk or cream
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons baking powder

Directions
1-Clean and wash the skunks, making sure that the scent glands are removed.
2-Cut up into small serving pieces.
3-Put a soup kettle on the stove and add the meat.
4-Cover with cold water and bring to a boil over high heat.
5-Lower the heat and boil until the meat is tender, about 40 minutes.
6-Remove all the scum that rises to the surface.
7-Make a batter by mixing together the egg yolks, milk, flour, salt and baking powder.
8-Mix real good until the batter is about like cake batter.
9-Heat the bear fat or lard in a deep fryer to about 360 degrees.
10-Dip the pieces of skunk in the batter and then fry them in the deep fryer until golden brown.
11-Drain well and serve.

Who's coming to dinner??

yum

DICED FIELD MICE.

Take 4 potatoes, boil, mash, season, add cream, mash some more, line 8" pieshell with them.

Boil six medium sized mice. Rats are ok if you know what they've been eating. No Buick upholstery or graveyards.

If the rodents are the right size, you should have a cup of rat meat (depending if you've cleaned the carcasses well enough.) Season with salt, pepper, cayenne, add l cup blanched, chopped almonds, l cup cracker crumbs, l egg, (reserve l tsp for topping) making a burger. OPTIONAL: bell pepper, onions, cilantro, parsley, thyme, oregano, l can creamed corn, l can of those crunchy chinese things, water chestnuts, chopped olives, a dash of catsup or tomato sauce.

Fill the pie. Cover with more potatoes. Use egg/cream to wipe down pie so it toasts brownish in oven.

Remember, a rabbit is just a big rodent. The taste of the flesh is identical. Ask any concentration camp visitor.

TIP: when cooking rodents, pre-soaking up to 5 hours helps take away that pesky rodent flavor. AND the longer you cook it, with the other ingredients, the better the meat tastes.


Economical!!!

And for those who dont think there is more than one way to cook a mouse!

RECIPE FOR "Enchiladas El Mouse-o EN EL HOUSE-O"

6 corn tortillas 6 mice parboiled, stripped, boned, chopped, seasoned. 2-3 large red dried chiles soaked in water 5 min. l choped green onion, cilantro for decorating. oil/onions. salt pepper to taste,

Make regular enchilada sauce by grinding the soaked chiles in the pot liquor, and straining well to separate the chile skin from the chile's red meat. Then, fry onions, throw sauce in for l minute. Set aside.

Heat tortillas on a greased skillet, drop into sauce until covered, pull out, then fill the sopping wet tortilla with about 2 tbsps. mouseburger, roll. Set rolls in a dish, line all six up. Pour remaining sauce on top. Decorate with any old cheese, l chopped green onion. Bake l5 min at 350.

If you trim the excess fat you're only going to have a skinny rat left.

The mice in my house get fat on dog food!!

you got any for possum stew?

Barbecue opossum!

This one looks inexpensive!

Grasshopper Gumbo

Ingredients (6 servings):
1/2 cup lemon juice
1 tablespoon olive oil
1 teaspoon honey
1/2 teaspoon freshly grated ginger 1 tablespoon Dijon mustard
2 tablespoon minced fresh herbs -- parsley, mint, thyme and/or tarragon.
12 frozen grasshoppers, katydids, locusts, or other suitably sized Orthoptera, thawed
1 red pepper, cut into 1 1/2-inch chunks
1 small yellow onion, cut into 8 wedges

Directions: Mix all ingredients for the marinade in a nonreactive baking dish. Add the Orthoptera, cover, and marinate overnight. When ready to cook, remove the insects from the marinade. Pat them dry, for ease of handling. Assemble each kabob, alternately skewering the insects, tomatoes, and onion wedges to create a visually interesting lineup. Cook the kabobs two or three inches above the fire, turning them every two or three minutes and basting them with additional olive oil as required. The exact cooking time will vary, depending on the kind of grill and types of insects used; however, the kabobs should cook for no longer than 8 or 9 minutes.

Feel free to add your own!!

Insects are looking like a good bet!

Oaxaca Enchiladas
About 1000 grasshoppers (the younger the better)
1/2 cup chili sauce
pinch of salt
garlic
onion
1 lemon
1 cup guacamole
6 tortillas

Directions: Soak the grasshoppers in clean water for 24 hours. Boil them, then let dry. Fry in a pan with garlic, onion, salt
and lemon. Roll up in tortillas with chili sauce and guacamole. According to the author, "Serves six if you can find six."

Fanta - I will take your word on these recipes.
Think I will substitute chicken or beef though.

How did you get the bear to share some lard with you?? Just kidding. If you really make these recipes, you must be quite the hunter.

We used to know a couple many years ago from the south, they actually ate skunk and raccoon, squirrel and possum, etc. I never did try any though, I am a full fledged "chicken" when it comes to trying the more "exotic" foods.