Best 3 Fried Possum Recipes
**Fried Possum: A Southern Delicacy with a Unique Flavor**
Are you looking for a unique and flavorful dish to tantalize your taste buds? Look no further than fried possum, a Southern delicacy that has been enjoyed for generations. Possum meat is known for its tender and juicy texture, with a slightly gamey flavor that is reminiscent of rabbit or squirrel. In this article, we will introduce you to the world of fried possum, providing two delectable recipes that will surely impress your friends and family. Whether you prefer a classic Southern-style fried possum or a more adventurous Asian-inspired version, we have you covered. So, get ready to embark on a culinary journey and discover the hidden gem that is fried possum.
POSSUM CASSEROLE
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.
Provided by Missy Wombat
Categories Stew
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 105.2, Sodium 7.7, Carbohydrate 7.5, Fiber 0.5, Sugar 1.9, Protein 0.7
POSSUM PIE
This recipe was found in a box of recipes that were used in the cafe we owned back in the early 1950s, when it was known as Mount Aire Camp. Since then, the pie has been on our menu. -David Heilemann, Eureka Springs, Arkansas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, beat cream cheese and sugar until smooth. Spoon into crust. Sprinkle with chopped pecans. , In a bowl, whisk the milk, vanilla and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over the pecans. Refrigerate for at least 4 hours. Top with whipped cream and pecan halves.
Nutrition Facts :
STUFFED ROAST OPOSSUM
"Not tried this one yet"! It came from Cooking for American Homemakers (Culinary Arts Institute Encyclopedic Cookbook..1910, from the 1948 copy. (If you con get one of these cook books get it it has a lot of weird but good recipes in it).
Provided by stonekeeper
Categories One Dish Meal
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Roast Opossum:.
- The opossum is a very fat animal with a peculiarly flavored meat.
- It is dressed much as one would dress a suckling pig, removing the entrails, and if desired, the head and tail.
- After it is dressed, wash thoroughly inside and out with hot water.
- Cover with cold water to which has been added 1 cup of salt.
- Allow to stand overnight. In morning, drain off the salted water and rinse well with clear water.
- Stuff opossum with opossum stuffing (stuffing recipes next); sew opening or fasten with skewers.
- Place in roaster, add 2 tablespoons water and roast in moderate oven (350°F) until tender and richly browned, about one and one half hours.
- Baste every 15 minutes with drippings.
- Remove skewers or stitches, and place on heated platter.
- Skim fat from gravy remaining in pan.
- Opossum Stuffing:.
- Brown onion in fat.
- Add finely chopped opossum liver and cook until liver is tender.
- Add crumbs, a little red pepper, Worcestershire sauce, egg, salt and water to moisten.
Tips:
- Choose the right possum: Select a young possum, ideally between 6 and 12 months old, for the most tender meat.
- Prepare the possum properly: Skin and gut the possum, and remove any excess fat. Soak the possum in cold water for at least 30 minutes to remove any impurities.
- Use a flavorful marinade: Marinate the possum in a mixture of buttermilk, hot sauce, garlic, and spices for at least 2 hours, or overnight. This will enhance the flavor of the meat.
- Fry the possum at the right temperature: Heat the oil to 350°F (175°C) before frying the possum. This will prevent the meat from sticking to the pan and ensure it cooks evenly.
- Fry the possum until golden brown: Fry the possum for 10-15 minutes, or until it is golden brown and cooked through. Make sure the internal temperature reaches 165°F (74°C) to ensure it is safe to eat.
- Serve the possum with your favorite sides: Fried possum is traditionally served with collard greens, black-eyed peas, and cornbread. However, you can also serve it with mashed potatoes, fries, or any other sides you enjoy.
Conclusion:
Fried possum is a Southern delicacy that is enjoyed by many people. While it may not be the most common dish, it is a flavorful and unique culinary experience that is worth trying. If you are looking for something new and exciting to try, give fried possum a chance. You may be surprised at how much you enjoy it.
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