Possum Stew Recipe
In this blog, I will share with you a Possum Stew Recipe that is super comforting. This humble meal shows the warm, homestyle cooking the South is known for.
Ingredients
- 1 Possum Skinned (Gutted, Cleaned and Quartered)
- 6 Large Russet Potatoes
- 1 Large Onion
- 2 Carrots
- 1/2 Cup Lard
- 12 Ounces Beef gravy
- 2 Cans (10.5 oz) Cream Of Mushroom Soup
- 2 Stalks Celery
- 2 Cans (14.5 Oz) Stewed Tomatoes
- 1/2 Cup Salt
- 2 Teaspoons Black pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Salt
Instructions
- Heat 1/4 cup of lard in a skillet and cook Possum meat until golden.
- Transfer the Possum to a baking dish, and bake at 350°F for 30 minutes.
- In a stock pot, combine Possum meat, water, and salt. Boil.
- Reduce heat, simmer for 6 hours, then debone the Possum.
- Clean the pot, return the meat, and prepare for stew.
- Add sliced potatoes, celery, and carrots to the pot. Cover with water.
- Melt 1/4 cup of lard in a cast iron skillet.
- Sauté onions until translucent, about 15 minutes.
- Place cooked onions in the stock pot.
- Bring to a boil, cover, and simmer for 40 minutes until vegetables are done.
- Add stewed tomatoes, beef gravy, and cream of mushroom soup.
- Bring to a boil, simmer for ten minutes, then enjoy!
Notes
- Let your stew simmer on low heat for hours to make the possum meat tender and flavorful.
- Fresh, seasonal veggies add authentic flavour.
- Don't forget to add salt, pepper, and your favourite herbs for extra flavour.