Possum Casserole

Name: Possum Casserole
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 4 possum legs, two back straps.; 1 teaspoon cayenne.; Pinch of steak seasoning to taste.; Salt and cracked pepper to taste.; 6 crushed garlic cloves.; 2 diced onions.; 1 tablespoon peanut butter.; 1 teaspoon liquid honey.; Soy sauce.; 2 cups hot water.

SpotX Wild Foods Recipe from Dave Williams
Prep:20 minutes Cook:2 hours Difficulty:1

Ingrediants:

4 possum legs, two back straps.
1 teaspoon cayenne.
Pinch of steak seasoning to taste.
Salt and cracked pepper to taste.
6 crushed garlic cloves.
2 diced onions.
1 tablespoon peanut butter.
1 teaspoon liquid honey.
Soy sauce.
2 cups hot water.

Directions:

Bone-out legs and cube meat.
Mix dry ingredients in a plastic bag.
Add meat and tumble bag to coat meat in mixture.
Lay meat in a camp oven or crockpot.
Add onions and garlic.
Dissolve peanut butter and honey in hot water.
Pour mixture over the meat.
Sprinkle with soy sauce.
Cover and cook for 2 hours at 200°C in camp oven.
Or 8 hours on high in a crockpot.

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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.