« Reply #70 on: April 16, 2009, 11:14:59 AM »
After being deep fat fried in old, scavenged Crisco and bacon fat, possum tastes pretty much like...oh, I don't know...a very old wooden spatula...
mb
You could cook possum using my GrandPa's old family recipe that he used for carp.
Place carp (or possum) on an old shingle.
Season liberally with salt, pepper, oregano, butter, onions, and bell peppers.
Place in an oven at 350 for two hours, or until good and crisp.
Remove from oven.
Throw out carp (or possum) and eat the shingle.
Maybe if you shoot 'em with the .44 they will be pre-tenderized.
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