General Description:The opossum (Didelphis virginiana) is a large rodentlike animal that is found from South America to Canada and is frequently hunted. Opossums are favorite game animals of the Southern states in the United States and are the subject of many folktales. The phrase “playing possum” comes from this animal’s ability to appear dead when an enemy approaches. A favorite Southern dish is “possum and taters”; the opossum is parboiled, then seasoned and roasted with sweet potatoes.

General Description:Opossum meat is light in color, fine-grained, and tender with generous fat deposits between the bands of muscle. Its liver may also be eaten.

How to Choose:An opossum is about 20 inches long and may weigh 13 pounds.

Amount to Buy:One opossum will feed three to four people; allow 3/4 to 1 pound per portion.

Storage:Some people freeze a fresh-killed possum overnight before brining and cooking to further cut down on gaminess. Before storing, remove the reddish gland kernels under the forelegs and at the small of the back. Remove as much of the fat as possible and soak overnight, refrigerated, in a brine of 1 tablespoon salt in 1 quart of water. Drain and pat dry.

Preparation:

1. Dust the opossum all over with flour seasoned with salt, pepper, and ground thyme.
2. Place in a roasting pan, add red wine or other liquid, cover, and roast at 350°F for 1 hour.
3. Pour off all but 1 cup of liquid. Add peeled sweet potatoes, split lengthwise, and peeled, cored halved apples to the pan. Sprinkle with brown sugar, allspice, cinnamon, and nutmeg. Continue to roast, uncovered, for 30 minutes longer, or until tender.

Flavor Affinities:Allspice, apples, beer, chili powder, garlic, onions, red wine, rosemary, sauerkraut, thyme, white wine, yams.