Opossum is a very rich meat and is not for everyone. However, for those who like it, here are a few recipes to try.

To prepare:

Cut the opossum from the throat to the crotch and remove entrails as soon as possible after killing to let the blood drain thoroughly. Carefully remove the musk glands from under the front legs and the small of the back.

Soak the opossum overnight in a solution of cold water with a tablespoon of salt and soda and a grated potato. Young opossums are usually parboiled before roasting or frying. The meat is light-colored and very tender. Be sure to remove most of the outside fat and drain the grease as it accumulates in the pan.

'Possum Over Coals

• 1 young opossum cut into serving-size pieces
• Sweet potatoes

Cut a young possum into serving-size pieces and broil over the coals of a campfire, turning frequently until brown. Serve with sweet potatoes which have been roasted in the coals of the fire in their jackets.

Braised Opossum

• 1 opossum
• Salt and pepper
• Juice of 1 lemon
• 1 pint hot water

Clean opossum by plunging animal into hot water just below boiling point. Hold by tail about 1 minute or until hair will strip. Place on table and scrape with dull knife or pull hair off. Don't cut skin. Make incision from throat to hind legs and remove entrails; do not cut off head or tail. Remove brains and cut off feet. Wash thoroughly in cold water.

To braise, wipe dry. Rub with salt and pepper. Place in dutch oven or roaster; sprinkle with juice of lemon; add water to pan. Cover tightly and bake at 350 degrees F. for about 1 1/2 hours or until meat is done. Turn meat when half done. Serve on hot platter, place a red apple in mouth and garnish with watercress. Serve with boiled sweet potatoes, cornbread, and guava jelly.

Sweet And Sour Opossum

• 1 1/2 lbs. boned opossum (fat removed))
• 1/4 cup soy sauce (divided)
• 1 tablespoon sherry
• 1 cup chicken broth (divided)
• 1 can pineapple chunks (reserve juice)
• 1 cup brown sugar, packed
• 1 Tbsp.cornstarch
• 1/3 cup vinegar
• 1/8 tsp. salt
• 1 small green pepper, cut into strips
• 1 medium onion, cut in 8ths
• 1 large tomato, cut in wedges
• 3 large sweet pickles, chopped

Cut opossum into cubes or slices. Combine with 2 tablespoons soy sauce and the tablespoon of sherry. Marinate for 1 hour; drain and save marinade. Brown opossum. Add drained marinade and 1/2 cup chicken broth. Cover and let simmer until tender, about 35-45 minutes.

Add remaining broth. Add 1/4 cup syrup from pinapples, brown sugar, cornstarch, vinegar, salt, rest of soy sauce, green pepper, and onion. Cook until tender. Add tomato, drained pineapple, and sweet pickle pieces. Cook a few minutes to blend and serve with rice or Chinese noodles.

Apple Roasted Opossum

• 1 young opossum
• Dressing
• Bacon strips
• 3 cups water
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• Pared, quartered apples

Parboil a young, cleaned opossum until tender in salted water. Stuff with any favorite dressing. Place on rack in roaster, cover with strips of bacon.

Dissolve sugar and lemon juice in water and add to pan and bake at 350 degrees F. for 2 hours. Drain all but 1 cup of liquid from pan. Surround opossum with pared, quartered apples. Continue baking for 1/2 hour until opossum is tender. Serves 3-4.