What is the best way to tenderize possums?

Question

I don't really like them myself, but my boyfriend does.

So, I want it to be good for him. I don't want it o by dry and stringy. But warm and moist.

Should I knead it with my fingers or just slap it hard with my hand?

Or should I wait until he comes over and let him beat it real hard with his base ball bat?

Any help would be appreciated.

Answer 1

first off, you got to let it lay outside 2 or 3 days until dem flies dun lade them eggs inside dat hairless rat...den when dem maggits be workin' it real good all dem juices be bubblin' up...you pick dat sucker up wit a shuvel and put him on a open far pit and poke him full up with holes so's dem littul maggit critters can be runnin from dat far.

greese him up with sum lard and roast him up for bout an air and slap him on a plate with sum red eye gravy and biskit...

mmmmm mmmmm dats sum sure good eatin'

Tender as a virgin on her weddin' nite

Answer 2

A Chevy at 50 miles an hour.

But, if your serious. . .

Try marinading the meat in a citrus marinade or beer. For at least 2 hours. Both will begin to break down the meat (tenderize)

The way you cook it can help too. Cook it in a CrockPot or Braise the meat. To braise put the meat into a hot fry pan and quickly brown each side, then add liquid (water, beer, whatever you want) and cook over medium heat.

Answer 3

Possum Casserole Recipe #54111
Possums are an introduced species that are decimating NZ's forests and the beautiful unique birdlife. There is no such thing as a good possum in this beautiful land. Times are guesses.
by Missy Wombat
4-6 servings
4½ hours 1½ hours prep
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 mushrooms, 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

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.

Answer 4

I don't know if you are serious or not, but for some of the folks who don't understand 'possum is popular in the South.
The Joy of Cooking recommends par blanching in two or three water changes, page 515 in my copy.
An acidic marinade like beer or orange juice as already suggested would help tenderize as would baking with sauerkraut.

Answer 5

Open the door, invite the possum in...offer him a beer and then another and then another. Ask him if he'd like to take a dip in the "hot tub" and after he gets in, close the lid and simmer for 5-8 hours..the meat should fall right off the bones (and the fur!)

Answer 6

I like to rub it with crack, then cook my possum' roast with some of dem special mushrooms that make me forget i'm eating a rat. Then I roll up the remaining meat and smoke it, in a pipe, while drinking my Boones Farm Wildberry Wine.

Answer 7

A nice marinade would help to tenderize and make it taste better too. Sorry I don't have the recipe for one but I'm sure you can find one at the food network. Good luck.

Answer 8

knead, slap and beat with a bat. all 3 should work.

Answer 9

I think that the last idea sounds the best. If he likes possum, he probably knows how to prepare it
I hope you're joking though

Answer 10

soak him in vinager cover with chicken feet to soak up the oils their greasy then put on the smoker smoke for about 4hrs lay on a platter serve with mashed pototoes gravey and cold slaw the cooked chicken feet as a desert