Have your butcher skin 1 adult male possum, 4 to 5 pounds, leaving the head on. Do not eviscerate as the innards enhance the flavor. Marinate 3 days in 3 quarts of hard cider and 4 tablespoons vinegar.
Place in Dutch over. Cover with 1 quart honey. Surround with skunk cabbage and rutabagas. Cook on high heat for 3 1/2 hours. Salt and pepper to taste. Serve with cornbread for sopping up the juice.
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