Appalachian Possum and Sweet Potatoes

Before you wrinkle your nose — possum was considered fine dining in mountain communities. Caught in late fall when possums had been feeding on persimmons and acorns, giving their meat a surprisingly sweet flavor. Stuffed with sweet potatoes, wild onions, and sage, then slowly roasted in a Dutch oven buried in coals. The sweet potatoes absorbed the rich meat juices. Served with cornbread and wild greens — this was mountain fine dining.

Ingredients

• 1 cleaned possum (opossum), about 3–4 lbs

Salt water brine for soaking overnight

• 3–4 sweet potatoes, peeled and cut into large chunks
• 2 large wild onions or yellow onions, chopped
• 1 tbsp fresh or dried sage
• 2 tbsp molasses
• 2 tbsp pork fat
• Salt and black pepper
• Cornbread and wild greens for serving

Directions

1. After cleaning, soak possum overnight in heavily salted water to remove any gaminess. Rinse thoroughly.
2. Parboil the possum in fresh unsalted water for 1 hour. This removes remaining wild taste. Drain.
3. Season inside and out generously with salt, pepper, and sage.
4. Stuff the cavity with sweet potato chunks and chopped onions.
5. Mix molasses with pork fat and brush over the outside of the animal.

Place in a heavy Dutch oven, breast-side up.

1. Roast covered at 325°F for 2–2.5 hours, basting every 30 minutes with the pan juices mixed with molasses.
2. Remove lid for the final 30 minutes to crisp the skin.
3. The sweet potatoes inside should be tender and have absorbed the rich meat juices.
4. Serve whole at the table with cornbread and a mess of wild greens.

Notes

Possum was reserved for special occasions — Sunday dinner or celebration meals. Mountain families would make city folks reconsider their assumptions about country cooking. The double preparation (brine soak followed by parboiling) is essential. Possum caught in fall after feeding on persimmons and acorns has a remarkably sweet, mild flavor.