Any one ever tried Opposum?
- Thread starter John Marshall
- Start date
I saw a lot of tree kangaroos (small marsupials the size of oppossums) cooked up in Papua New Guinea though I never ate any of them. They were thrown on the fire, unskinned and ungutted.
The locals just loved them!
The locals just loved them!
- Location
- Abbotsford, BC
Hmmm we have one that climbs up on the outside window sill at the house here and watches us during dinner occasionally, not shy at all. We thought it was the cat wanting to get inside the first time we seen it there. We have lots around that I see, too, and a couple families of tame 'coons that wander around here, don't bother anyone and funny enough don't bother any pets. We're downtown but we have a 1/2 acre that backs down into a fairly large ravine, so there's a lot of the usual urban wildlife kicking around here.
They're ugly bastages. I don't know if I'd eat them, would taste a little "off" I'd imagine. I think they scavenge whatever they can and will eat most anything, basically as odd looking rat. If you're that curious, pick it off and try it and let us know how it tastes. LR
They're ugly bastages. I don't know if I'd eat them, would taste a little "off" I'd imagine. I think they scavenge whatever they can and will eat most anything, basically as odd looking rat. If you're that curious, pick it off and try it and let us know how it tastes. LR
Give it a go. Try to find a recipe online. Can't hurt. Looked in my "49 north cooks wild" author Kim H Bennet (published in Edmonton- can you believe it) . No Opossum recipes. Got beaver, rabbit, squirrel, porcupine, muscrat, and woodchuck. As your mother probably told you "you musn't be afraid to try new things". Come to think about it Hannibal Lecter said the same thing.
Possum and Taters
1 young, fat possum
8 sweet potatoes
2 tablespoons butter
1 tablespoon sugar
salt
Directions: First, catch a possum. This in itself is excellent entertainment on a moonlight night. Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight either outside or in a refrigerator.
When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven until tender. Baste often with the drippings.
or
Wild Possum Kabob
Ingredients:
1 Still breathing, corn-fed Possum
3 Ripe but firm tomatoes
1 Large white or yellow onion
1/2 pound large mushrooms
2 large green peppers
1 package meat marinade
1/2 cup soy sauce
12 skewers (sticks are okay)
Preparation:
The possum must be alive so that you can scare it, giving you the "wild" taste from all the adrenaline it produces. It is best to hit it over the head with a large object in a humane manner. Boil the possum for 3 minutes to loosen the fur then skin and gut it.
De-limb (chop the little knubby legs off) the possum and cut the meat into 1/2 inch square chunks. Marinate overnight in a mixture of meat marinade and soy sauce.
Thread the meat and veggies onto your skewer/stick in alternating sequences to distribute the delicious flavor evenly. Cook over a barbecue, pit, 50 gallon drum or any other fire till you get the desired result.
Now that's good eats
1 young, fat possum
8 sweet potatoes
2 tablespoons butter
1 tablespoon sugar
salt
Directions: First, catch a possum. This in itself is excellent entertainment on a moonlight night. Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight either outside or in a refrigerator.
When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven until tender. Baste often with the drippings.
or
Wild Possum Kabob
Ingredients:
1 Still breathing, corn-fed Possum
3 Ripe but firm tomatoes
1 Large white or yellow onion
1/2 pound large mushrooms
2 large green peppers
1 package meat marinade
1/2 cup soy sauce
12 skewers (sticks are okay)
Preparation:
The possum must be alive so that you can scare it, giving you the "wild" taste from all the adrenaline it produces. It is best to hit it over the head with a large object in a humane manner. Boil the possum for 3 minutes to loosen the fur then skin and gut it.
De-limb (chop the little knubby legs off) the possum and cut the meat into 1/2 inch square chunks. Marinate overnight in a mixture of meat marinade and soy sauce.
Thread the meat and veggies onto your skewer/stick in alternating sequences to distribute the delicious flavor evenly. Cook over a barbecue, pit, 50 gallon drum or any other fire till you get the desired result.
Now that's good eats
I grew up in Texas, & ate 'possum a few times. Tastes pretty good if it's cooked right. We lived next to a farm that had an old negro couple that must have been former slaves, they were that old! The old lady would ask us boys to bring her any 'possum's we trapped, & She would make a killer 'possum & sweet potato dish. Just thinking about that brings back good memories
George
George
- Location
- windsor,ontario
i hear there good but you never know till you try ive had every thing from tree rat to moose
i'll tell you people say wolf and coyote is bad its about a 5 out of 10 for me
now best small game ive ate is skunk when cleaned right its up there about a 8 out of 10
i'll tell you people say wolf and coyote is bad its about a 5 out of 10 for me
now best small game ive ate is skunk when cleaned right its up there about a 8 out of 10
