Possum Casserole

• possum1
• onion↗1
• clove garlic↗1
• clarified butter↗
• olive oil (enough to brown meat without becoming dry)↗
• dry red wine↗1 cup
• flat or field mushroom, sliced (big meaty ones)↗
• fresh herbs (a mix of rosemary, thyme, marjoram, dill and parsley)2 tablespoons
• tomato puree↗1 tablespoon
• dark beer, eg black mac,monteiths↗1 cup
• brown possum stock1 cup
• marsala↗1 tablespoon

Step-by-step instructions

1. 1

   Skin and bone the possum (use only the best meat for the casserole, ie: the strip loins and hind quarters, cubed).

2. 2

   Reserve the carcass and trimmings for stock.

3. 3

   In a heavy pan, heat the clarified butter and oil.

4. 4

   Sauté onion and garlic.

5. 5

   When onion is clear, remove to casserole.

6. 6

   Dust the cubed possum with flour and brown in batches.

7. 7

   Add to casserole.

8. 8

   Melt a little more clarified butter and sauté bacon and mushrooms.

9. 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. 10

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