Possum Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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