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.
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INGREDIENTS
Nutrition- 1possum
- 1
- 1clove garlic
- clarified butter
-
- 1cup dry red wine
-
- 2
- 1tablespoon tomato puree
- 1
- 1cup brown possum stock
- 1tablespoon marsala
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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.
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