How to Cook Opposums Over a Campfire
- 1). Immerse the opossum in very hot -- but not boiling -- water for one minute.
- 2). Remove the opossum from the water and use a dull knife to gently scrape the hair from the animal. Do not break the skin.
- 3). Cut a slit from the opossum's throat to the hind legs and remove its entrails and internal organs. Set the fat strips aside for later.
- 4). Wash the opossum thoroughly inside and out in hot water. Immerse it in a pot of cold water to which you have added your cup of salt and let it sit overnight.
- 5). Drain the opossum of the salt water in the morning and rinse thoroughly with clear boiling water.
- 6). Melt the butter in a frying pan and add the chopped onion. When the onion begins to brown, add the pepper, Worcestershire sauce, chopped egg, and breadcrumbs. Add salt and water to moisten.
- 7). Stuff the opossum with the mixture and seal the opening shut with skewers. Add it to your campfire pan and add 2 tablespoons of water. Roast over the open fire, basting it with its own fat, until the meat is very tender and browned. Serve with the side dish of your choice.
