Wild Possum Kabobs

Ingredients:

	1 Still breathing, corn-fed Possum
	3 Ripe but firm tomatoes
	1 Large white or yellow onion
	1/2 pound large mushrooms
	2 large green peppers
	1 package meat marinade
	1/2 cup soy sauce
	12 skewers (sticks are okay in Arkansas)

Preparation: The possum must be alive so that you can scare it, giving you the "wild" taste from all the adrenaline it produces. It is best to hit it over the head with a large object in a humane manner. Boil the possum for 3 minutes to loosen the fur then skin and gut it.

De-limb (chop the little knubby legs off) the possum and cut the meat into 1/2 inch square chunks. Marinate overnight in a mixture of meat marinade and soy sauce. Kentucky residents who have no fridge can use an ice chest and may use radiator coolant instead of soy sauce.

Thread the meat and veggies onto your skewer/stick in alternating sequences to distribute the delicious flavor evenly. Cook over a barbecue, pit, 50 gallon drum or any other fire till you get the desired result. For added flavor, you can cook it over burning tires.

The content of this website is from my previous possume recipe website and is a collection of recipes that was given to me a long time ago by Brandon. The images were sent to me via email throughout the years and/or was purchased at a photo warehouse. Absolutely no copyrighted material as been porpusely added to this site. If you believe that your copyrighted information has been added here, please send me an email and it will be immediately removed. webmaster @redneckpossum.com (delete space added to prevent spam).