How many calories are in Broiled Yamster?

Question

With butter of course...I am not a animal!

Answer 1

Considering their diet consists mainly of wrongfully suspended accounts, they're already pretty fatty before they are butchered. I'm sure it's over 500 calories per ounce.

Answer 2

I calorie for every wrongfully suspended account. That's a lot of calories. I'd rather eat road kill or nothing at all. You can flambeau them though. It takes a lot of the starch and fat out. I've heard that is the one thing that a buzzard will avoid, a flambeaued or broiled or run over Yamster, with or without the butter.

Answer 3

Figure about 190 cal for a 4 ounce serving of broiled boneless yamster. Butter is not recommended because the meat is pretty greasy to begin with. I'd go with a fat free vinagrette marinade.

Answer 4

Yamster? THE Yamster? My long lost brother Yamster? You sick bastard! He's my only surviving relative. Sure , we don't talk. It's a strained relationship, but he's still got the same flesh and blood as me! I can't let you eat him.....


.......unless you share.

Answer 5

Yamster, possum same thing....tasty it isn't....http://plantanswers.tamu.edu/recipes/possum2.jpg
ROASTED STUFFED OPOSSUM WITH SWEET POTATOES

1 Opossum
Dash pepper
1/4 cup fat
1 1/4 teaspoon poultry seasoning
1/2 cup chopped onion
1/3 cup water
1/2 cup chopped celery
1 sweet potato per person
6 cups bread cubes
1 teaspoon salt

Melt fat in skillet; add onion and celery and cook until tender. Combine bread cubes, salt, pepper and poultry seasonings with onions and celery. Add water and mix thoroughly. Fill the body cavity. Close by sewing the skin together with a heavy string or by skewering the skin together and lacing with a heavy string. Place, underside down, on a rack in shallow roasting pan. Roast at 300 degrees to 350 degrees F. for 2 to 2 1/2 hours, or until well done, basting occasionally with drippings and sprinkling lightly with flour after each basting for a crisp, crackly crust. When almost done, place boiled or baked sweet potatoes around meat and baste frequently with drippings. Remove browned opossum and potatoes to a heated large platter. Allow 3/4 to 1 pound per portion.

'POSSUM (Opossum)
(Army Cooking, l9l0 Style, from an old U.S. Army manual)

Clean and skin the 'possums, allowing them to hang in the open air for several hours, then place in refrigerator for at least 24 hours before cooking. Stuff with an ordinary bread stuffing (sage preferred).

Set in a deep pan so that no part will project above the top; season well with pepper and salt, and pour about one inch of beef stock or canned beef bouillon into the pan.

Fill the vacant spaces with peeled sweet potatoes, and sprinkle a little flour over the whole; cover with a crust, the same for a pot pie, omitting the fat, as the crust will be removed after baking and will not be served.

Allow to bake slowly for about three hours. Remove crust and serve hot. The crust will absorb most of the fat from the opossum.

Answer 6

Only 300

Answer 7

125.5 calories and 20 for the butter. I recommend burning it, it cuts calories and makes it taste better. Those little b@stards are pretty chewy and taste much like the baby ruths from the pudding pool.

Answer 8

theirs a lot of saturated fat in them, no nutritional value. stringy to about 500 -750 calories. taste good with rice

Answer 9

20 calories per gram of possum. taste really nice with mint sauce.

Answer 10

I think they are worth about 15 pts at Weight Watchers.

Er.. or maybe that was on Answers.

Anyway it's 15 pts.