Possum Casserole Recipes

POSSUM CASSEROLE

Steps:

• Skin and bone the possum (use only the best meat for the casserole, ie: the strip loins and hind quarters, cubed).
• Reserve the carcass and trimmings for stock.
• In a heavy pan, heat the clarified butter and oil.
• Sauté onion and garlic.
• When onion is clear, remove to casserole.
• Dust the cubed possum with flour and brown in batches.
• Add to casserole.
• Melt a little more clarified butter and sauté bacon and mushrooms.
• Remove to casserole De-glaze pan as necessary with red wine- add this to casserole together with herbs, ground pepper, tomato purée, beer and marsala.
• Stir, cover and cook in slow oven for 2-3 hours, adding more possum stock if necessary.

POSSUM AND SWEET TATER BAKE

Steps:

• Heat oven to 375.
• Skin and shuck all innards and wash yer possum.
• Put possum in a big sauce pot and cover with water.
• Add yer salt and yer pepper.
• Cover pot and cook until possum is tender.
• Place possum in center of large baking pan and place yer sweet taters around it.
• Sprinkle with yer white and brown sugars and oleo over taters.
• Pour 2 cups of yer juice from cooked possum over everything.
• Place in a hot oven and bake until taters are fork tender light brown, and juices from possum has cooked away.

POSSUM AND SWEET POTATOES

Steps:

• Skin and dress young possum, sprinkle with salt and pepper, worcestershire sauce and garlic salt and place into large stockpot or roasting pan.
• Preheat oven to 350°F.
• Put potatoes around possum and add 1 inch water.
• Completely cover pan with foil.
• Bake, covered, for 2 hours or till good and tender.
• Tastes like fresh pork.