Instructions: Cover opossum with boiling water, add green peppers and onions, and parboil until tender, about 1 1/2 hours. Remove and pat dry. Dust with seasoned flour. Roast on a rack surrounded by yams at 325 degrees until golden, basting every 15 minutes with cooking liquid. Serve with either Pepper Sauce or Poivrade Sauce.

This recipe yields 4 servings.

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