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Fry opossum and bacon together in oil until crisp, skimming any excess fat. Once browned, remove and set aside meat.
Remove outer strings of celery, chop into small pieces and boil in a separate pot. When soft, remove and blend with grated parsnip in pan with remaining oil until you have celery-parsnip mousse.
Add meat to a roasting dish, then cover with mousse and bake at medium-high heat for 20 minutes.
Remember that opossum pairs best with white turnip salad.