From Southern Foodways Alliance Community Cookbook edited by Sara Roahen and John T. Edge
Bill Smith Jr. (Chapel Hill, N.C.) tells of his father, Bill Smith Sr., being from New Bern, North Carolina. Bill Smith Sr. worked for the post office after coming home from W.W.II and served the mostly rural Pamlico County. On his route Bill Smith Sr. collected many recipes from the friends he made on this postal route. This is one of those recipes.
1 three to five pound raccoon (substitute possum if you are out of raccoon), cut into serving pieces
salt and pepper
2 tablespoons rubbed sage
5 medium sweet potatoes, peeled, halved, and cooked
Bring a large pot of salted water to a boil. Add the raccoon (or possum) and cook until tender, about one hour. Drain and reserve 1 cup of the liquid.
Preheat the oven to 350 degrees. Place the raccoon (or possum) in a shallow baking pan. Season generously with salt and pepper and sprinkle with the sage. Place the sweet potato halves around the sides. Pour the reserved cup of liquid over everything. Bake until heated through, about 20 minutes.
While cooking raccoon or possum a Crow Cocktail is in order.
Crow Cocktail
1 shot of bourbon
1/2 teaspoon of fresh lemon juice
dash of grenadine.
Shake well with cracked ice, strain into a cocktail glass.
The crow cocktail can easily be doubled if needed.
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