Stuffed Possum Recipe

SpotX Wild Foods Recipe from Bert Christensen
Prep:14 hours Cook:3 hours Difficulty:1
  • 1 possum, whole.
  • 1 litre cold water.
  • 1 tablespoon salt.
  • 5 beef oxo cubes.
  • 2 bay leaves.
  • 3 celery stalks, chopped.
  • 2 onions, sliced.
  • 1 bag packaged stuffing.
  • Soak possum in cold, salt water for 10 hours.
  • Rinse meat in cold water and refrigerate 2-4 hours.
  • Preheat oven to 180°C.
  • Prepare stuffing according to package directions.
  • Stuff possum cavity with prepared packaged stuffing.
  • Close cavity tightly.
  • Place stuffed possum in roasting pan.
  • Add water, oxo cubes, bay leaves, celery and onion.
  • After 2 hours turn meat.
  • Reduce heat to 150°C.
  • Cook for 1 more hour.
  • Test roast.
  • If not done reduce heat and cook until done.

Possum Possums were introduced into New Zealand from Australia in 1837 to establish a fur trade. With the abundance of food and the lack of predators they quickly spread throughout the country. For a while a booming fur trade, that killed 20 million possums a year at its height, helped control the numbers. But with the shrinking of the fur market the possum population exploded and the species became enemy number-one of the Conservation Department, who use cyanide and 1080 poison to control possum numbers.
Two varieties of brush-tailed possums were introduced: the darker Tasmanian blacks were highly prized for their quality fur, but the more common grey possum has thrived here.

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