Recipe For Possum Stew

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POSSUM PIE



Possum Pie image

This recipe was found in a box of recipes that were used in the cafe we owned back in the early 1950s, when it was known as Mount Aire Camp. Since then, the pie has been on our menu. -David Heilemann, Eureka Springs, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 10

6 ounces cream cheese, softened
3/4 cup confectioners' sugar
1 graham cracker crust (9 inches)
1/4 cup chopped pecans
1-3/4 cups cold milk
3/4 teaspoon vanilla extract
1/4 cup instant vanilla pudding mix
1/3 cup instant chocolate pudding mix
1/2 cup heavy whipping cream, whipped
12 to 16 pecan halves

Steps:

  • In a small bowl, beat cream cheese and sugar until smooth. Spoon into crust. Sprinkle with chopped pecans. , In a bowl, whisk the milk, vanilla and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over the pecans. Refrigerate for at least 4 hours. Top with whipped cream and pecan halves.

Nutrition Facts :

POSSE STEW



Posse Stew image

This mouthwatering dish is so thick and hearty you can almost eat it with a fork. The zesty combination of ingredients is especially satisfying on chilly days.-Michel Karkula, Chandler, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4-6 servings.

Number Of Ingredients 10

1 pound ground beef or turkey
1 medium onion, diced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (16 ounces) chili beans, undrained
1 can (4 ounces) diced green chilies, undrained
1 can (15-1/2 ounces) hominy, rinsed and drained
1 can (16 ounces) whole kernel corn, drained
Salt and pepper to taste
1 tablespoon cornstarch, optional
1/4 cup water, optional

Steps:

  • In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, chilies, hominy and corn; season with salt and pepper. , For a thicker stew, combine cornstarch and water, then stir into stew. Cook and stir until thickened.

Nutrition Facts : Calories 328 calories, Fat 11g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 967mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 8g fiber), Protein 22g protein.

POSSUM CASSEROLE



Possum Casserole image

Possums are an introduced species that are decimating NZ's forests and the beautiful unique birdlife. There is no such thing as a good possum in this beautiful land. Times are guesses.

Provided by Missy Wombat

Categories     Stew

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 possum
1 onion
1 clove garlic
clarified butter
olive oil (enough to brown meat without becoming dry)
1 cup dry red wine
flat or field mushroom, sliced (big meaty ones)
2 tablespoons fresh herbs (a mix of rosemary, thyme, marjoram, dill and parsley)
1 tablespoon tomato puree
1 cup dark beer, eg black mac,monteiths
1 cup brown possum stock
1 tablespoon marsala

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.

Nutrition Facts : Calories 105.2, Sodium 7.7, Carbohydrate 7.5, Fiber 0.5, Sugar 1.9, Protein 0.7

STUFFED ROAST OPOSSUM



Stuffed Roast Opossum image

"Not tried this one yet"! It came from Cooking for American Homemakers (Culinary Arts Institute Encyclopedic Cookbook..1910, from the 1948 copy. (If you con get one of these cook books get it it has a lot of weird but good recipes in it).

Provided by stonekeeper

Categories     One Dish Meal

Time 4h30m

Yield 10 serving(s)

Number Of Ingredients 10

1 opossum
1 cup salt
1 large onion, chopped fine
1 tablespoon fat
opossum liver (optional)
1 cup breadcrumbs
chopped red pepper
1 dash Worcestershire sauce
1 hard-boiled egg, chopped fine
salt, to taste

Steps:

  • Roast Opossum:.
  • The opossum is a very fat animal with a peculiarly flavored meat.
  • It is dressed much as one would dress a suckling pig, removing the entrails, and if desired, the head and tail.
  • After it is dressed, wash thoroughly inside and out with hot water.
  • Cover with cold water to which has been added 1 cup of salt.
  • Allow to stand overnight. In morning, drain off the salted water and rinse well with clear water.
  • Stuff opossum with opossum stuffing (stuffing recipes next); sew opening or fasten with skewers.
  • Place in roaster, add 2 tablespoons water and roast in moderate oven (350°F) until tender and richly browned, about one and one half hours.
  • Baste every 15 minutes with drippings.
  • Remove skewers or stitches, and place on heated platter.
  • Skim fat from gravy remaining in pan.
  • Opossum Stuffing:.
  • Brown onion in fat.
  • Add finely chopped opossum liver and cook until liver is tender.
  • Add crumbs, a little red pepper, Worcestershire sauce, egg, salt and water to moisten.

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