Possum Casserole

Name: Possum Casserole
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

12 ingredients

10 steps

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

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

Saute 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 saute 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 puree, beer and marsala.
10

Stir, cover and cook in slow oven for 2-3 hours, adding more possum stock if necessary.