Monday, March 21, 2005
Remember the possum I trapped last week?
Well, it wasn't for dinner that night, because, silly...it had to age in the bottom of my fridge for at least a week.
I emailed my brother about trapping the possum and he enthusiastically related to me the technique of "perishing" the possum to make it fit to eat. This is because adult possums are pretty nasty and very fat. Perishing involves starving the possum down for a week to decrease the fat content. I'm not sure I'd be up for doing that...even to something as nasty as a possum.
A neighbor down in the holler, told me that they just fed the possum corn until all the nasty things were out of its system.
Well, it was too late for me to do any of this since I'd already kilt the damn thing. Plus, he was a real young male and didn't have much possum fat to speak of.
He turned out quite tasty. I fixed him up pretty much like I do my coon surprise, except I used sherry instead of red wine and went a bit heavier on the garlic. It's basically possum braised in sherry with carrots and sweet potatoes, then served on a bed of baby spinach (should be poke, but poke isn't ready yet) and glazed with a ginger lemon sauce. Cornbread on the side.
