Are possums edible? If so, what is the best way of preparing it?

Answer 1

ROAST POSSUM

1 possum
Recipe of dressing
Bacon slices
Salt
Sweet potatoes

First catch the possum. Dress it and soak in salt water for 6-12 hours, depending on size and age of possum. Pour off water and then parboil in salt water for 1/2 to 3/4 hour.
Prepare dressing and stuff possum. Sew up cavity and place in baking pan with just a little water. Place in oven for 15-20 minutes. Pour off liquid and reserve it for future use. Lay partially boiled sweet potatoes around possum. Place bacon strips around and across possum. Pour reserve liquid over all and let bake 1 hour longer basting frequently.

Answer 2

Kimberly,
Your recipe is right on target!
I had never eaten it and was having dinner with some friends from Panama. The kitchen had that yummy smell of roasted meat and sweet potatoes.
The presentation was lovely, the meat was on a platter surrounded by sweet potatoes as well as white potatoes. I had no idea what it was, thought it may have been rabbit or even young goat.
I took one bite and was hooked. It was succulent, juicy, flavorful, seasoned with a lot of pepper. Sort of tasted like the thigh meat of a turkey, not gamy at all.
I had two helpings. When I finally thought to ask my friends what it was, I was surprised when they said it was possum.
It was great and if I can get it cooked like that again, I definitely will have some more!!!

Answer 3

Possum Casserole
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 take it you are talking about the Australian possum. I have heard about it being eaten but I have no first hand knowledge.

In America they do eat opossum which is also a marsupial and related to our possum. If you hunt around on the net you probably will find a recipe for opossum pie.

Answer 5

Make sure that you see tire marks visable on both sides before you eat. (smile) Had to go there....

I have NEVER eaten "Opossum" in my life however, I do have some country relatives who would go out in the woods and hunt and kill them. My uncle would skin it, take off the head and tail and put him in a big pot of boiling water with onions, celery, potatoes, thyme, salt, pepper and he would cook until it was a stew - if you didn't know - you'd think it was a chicken in that pot - but it wasn't the 'smell' of a chicken - if you want to eat that - go for it -

Answer 6

Possums are edible........but why? Anyway, I guess you would fry it like chicken. They say it's really greasy.....eeewwwww

Answer 7

I think Granny on the Beverly Hillbillies always boiled them

Answer 8

yes... possums are edible.
Best way to prepare... stewed.

Answer 9

yep, they are edible, cook it on medium heat with salt, black pepper & onions until tender.

Answer 10

Oh My God! I hope the hell I don't ever get that hungry! Roadkill Cafe special. You kill it. We'll grill It!