What is the best way to tenderize a possum?

Question

Me and my friend Lou have a bet going here. I say run em over twice. He says only once and then boil em for 3 days.

And will salt help?

Answer 1

Put it in a garbage bag with gravel and water. Sling around the garage for 45 minutes. Drain, bake at 400 degrees for 15 mins.

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Note: I'm not convinced 15 minutes will cook it sufficiently. I suggest you get an instant thermometer and cook until 135 degrees, then let sit for another 10 minutes before carving or hacking.

Answer 2

Run em over twice for most tender especially an older possum which tend to be tough.

Answer 3

You may want to loosen that possum up with a bit of your Boone's Farm wine first.

Only boil possum if you are making "pulled possum".

Salt will only make a possum more salty.

Is your name Jethro?

Ellie Mae

Answer 4

I'd go with running over it twice. Boiling it for three days takes longer and what you get is possum broth. And you want a possum steak, riiiight?

Answer 5

Tell Lou to go to allrecipes.com and look for a recipe. (In case nobody else has noticed, the Avatar named "lou" tells every Asker to go to allrecipes.com, instead of providing a recipe when asked.)

Always salt meat after browning - salt draws out moisture, leaving meat a little on the tough side... which defeats your whole purpose, eh?!

Answer 6

Lock yourself in a dark room with a possum. Good way to find out who will end up on top.

Answer 7

Run it over twice, three times if it's a foreign car, then add two teaspoons of salt

Answer 8

Run over it several times with your car. That oughta tenderize it.

Answer 9

Running it over a few times will be the easiest.

Answer 10

Smoke 'em!