Ingredients:
Servings:
4-6
Units: US | Metric
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:
1
Skin and bone the possum (use only the best meat for the casserole, ie: the strip loins and hind quarters, cubed).
2
Reserve the carcass and trimmings for stock.
3
In a heavy pan, heat the clarified butter and oil.
4
Sauté onion and garlic.
5
When onion is clear, remove to casserole.
6
Dust the cubed possum with flour and brown in batches.
7
Add to casserole.
8
Melt a little more clarified butter and sauté bacon and mushrooms.
9
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.
10
Stir, cover and cook in slow oven for 2-3 hours, adding more possum stock if necessary.
Home 
