Possum Casserole

Name: Possum Casserole
Prep time: 1 h 30 min
Cook time: 3 h
Total time: 4 h 30 min
Yield: 4-6 serving(s)
Ingredients: 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

Submitted by Missy Wombat

"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."

Download

Ready In:: 4hrs 30mins
Ingredients:: 12
Serves:: 4-6

ingredients

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

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Missy Wombat

Australia

I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving. I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start. Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog! Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years! I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!

View Full Profile