Prep Time: 2 Hours
Yields: 8 Servings

1 large opossum, cleaned and cut into serving pieces
4 large sweet potatoes, cubed 1-inch
1 quart cold water
½ cup white vinegar
2 tbsps salt
salt and cracked black pepper to taste
½ cup lard
1 cup diced onions
1 cup diced green bell peppers
1 cup diced thistle or celery
1 cup water
¾ cup brown sugar
4 strips smoked bacon
¼ pound margarine, cubed

Preheat oven to 375°F. In a large glass bowl, place opossum, 1 quart of water, vinegar and 2 tablespoons of salt then stir to mix well. Allow mixture to sit for 1 hour. Drain and rinse opossum well under cold water. Dry pieces well and season to taste with salt and pepper. Melt lard in a large Dutch oven and brown opossum lightly on all sides. Add onions, bell peppers and thistle then sauté 2–3 minutes or until vegetables are wilted. Add 1 cup of water and sweet potatoes then sprinkle with brown sugar. Top with bacon and margarine then cover with lid. Place in oven and cook 1 hour or until opossum is fork-tender. Adjust seasonings using salt and black pepper.

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