Instructions: This animal, too, has musk glands which must be removed when it is cleaned. It does not, however, have strong flavored or smelly fat, although most cooks remove all the body fat. This is best done by chilling first to harden the fat making it easier to pull off.

The meat is light and fine-grained. Some people like to marinate it before cooking for 4 to 6 hours (in 1/2 teaspoon ground sage, 2 tablespoons sugar, 1 tablespoon salt, and 1/4 cup vinegar to 2 cups water or cider to cover); but this is not really necessary. The possum can reach 9 pounds, serving a family generously.

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