Recipe For Possum Stew

TRADITIONAL OSSO BUCO

Steps:

• Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
• Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
• In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

POSSE STEW

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, chilies, hominy and corn; season with salt and pepper. , For a thicker stew, combine cornstarch and water, then stir into stew. Cook and stir until thickened.

STUFFED ROAST OPOSSUM

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

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.

POSSUM PIE

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Spoon into crust. Sprinkle with chopped pecans. , In a bowl, whisk the milk, vanilla and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over the pecans. Refrigerate for at least 4 hours. Top with whipped cream and pecan halves.