How To Cook Opossum Food
STUFFED ROAST OPOSSUM
"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
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.
POSSUM CASSEROLE
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
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
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