Game meat, opossum, cooked, roasted

Roasted opossum is a traditional game meat in parts of the rural American South, historically slow-roasted whole, often alongside root vegetables like sweet potatoes that absorb its rendered fat and mellow its strong, gamey flavor. The meat is dark and dense, closer in character to other roasted game than to poultry, and it is typically prepared low and slow to tenderize the leaner cuts, sometimes braised after an initial roast. It is less commonly available today outside of regions with an active hunting tradition, so most people encounter it prepared whole rather than as individual cuts.

Because opossum is uncommon in retail markets, it is generally sourced directly from hunters and should be handled and cooked thoroughly like any wild game, with any leftovers refrigerated promptly and used within a few days. A 3-ounce (85 g) roasted serving delivers 221 calories with 30.2 g of protein, 60 percent of the Daily Value, plus 26 percent of the Daily Value for iron, making it a dense source of both nutrients relative to its size. Its 10.2 g of fat per 100 g and low sodium at 58 mg mean it functions as a rich, protein-forward centerpiece rather than a light dish.