Roast Possum With Kraut Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 each: Dressed Opossum, trussed
1 cup: Beer,
Salt and Pepper,
2 cup: Chicken broth,
1 tsp: Rosemary, crumbled
1/4 lbs: Salt pork,
1/2 cup: Water with,
20 each: Juniper berries, crushed
1/2 cup: White wine, optional
1 tsp: Freshly ground pepper,
3 lbs: Sauerkraut,
1 tsp: Caraway seeds,
1 each: Onion, quartered
Directions:
Rub Possum inside and out with salt, pepper, and the rosemary.
Place it on a rack in a shallow roasting pan, and roast until tender
in a preheated 350 degree oven for about 2 to 2-1/2 hours.
If you wish, you can put 1/2 cup water and 1/2 cup white wine in
the pan and baste the animal occasionally.
Meanwhile, wash thoroughly and drain the kraut. Place it in a
kettle with the remaining ingredients and bring it to a boil. Turn
down the heat, cover, and simmer for about an hour.
Place drained sauerkraut around the roast possum on a platter and
serve with boiled or mashed potatoes.
_The L.L. Bean Game & Fish Cookbook_ Angus Cameron and Judith Jones
Random House, 1983 ISBN 0-394-51191-3 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 05-16-95
Source from luhu.jp
Place it on a rack in a shallow roasting pan, and roast until tender
in a preheated 350 degree oven for about 2 to 2-1/2 hours.
If you wish, you can put 1/2 cup water and 1/2 cup white wine in
the pan and baste the animal occasionally.
Meanwhile, wash thoroughly and drain the kraut. Place it in a
kettle with the remaining ingredients and bring it to a boil. Turn
down the heat, cover, and simmer for about an hour.
Place drained sauerkraut around the roast possum on a platter and
serve with boiled or mashed potatoes.
_The L.L. Bean Game & Fish Cookbook_ Angus Cameron and Judith Jones
Random House, 1983 ISBN 0-394-51191-3 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 05-16-95
Source from luhu.jp