Maybe on the grill

lookout123 · 09-10-2004, 01:43 PM

aren't possums pretty aggressive and mean little buggers? or is that just a myth?

Troubleshooter · 09-10-2004, 01:56 PM

Don't forget that they carry leprosy.

BrianR · 09-10-2004, 02:06 PM

Title: Possum or Bandicoot Soup
Categories: Soups, Oz
Yield: 1 servings

1 ea Small possum or bandicoot*
2 l Water
1 t Salt
1 ea Tin corn*
Any other vegies desired
1 pn Celery leaves
1 pn Parsley
Flour or gravox* to thicken
Fried bread,1 slice per serv

Skin and clean possum or bandicoot, then quarter the animal. (Video
tape this please. I have no idea how to do it. Also "first you have
to catch a possum or bandicoot", but then that's another story.)
Place it in a large pot or camp oven along with water and salt. Cover
and simmer gently for 3 or 4 hours. (Tough little devils apparently.)
Add vegetables and simmer for another 1 1/2 hours (Still tough. Even
the vegies are resisting being associated with this.) Strain soup
through a large holed colander when meat has left bone and remove
bones, especially small ones. Return soup to the pot and add parsley
and celery leaves. Thicken with a little flour or gravox. Cut fried
bread into 1 inch squares and serve soup over toast,boiling hot.

*For those of you that haven't met a bandicoot, it is something
between a possum and a raccoon, sort of, I think, maybe.

*Tin of corn? Well a can I guess, 16 oz.

*Now, when you boil this meat for 5 1/2 hours, strain it and throw it
away, it does make me wonder why you started in the first place.

*Gravox is a meat concentrate seasoning I think. The dish must be
need some flavor.

*Fry the bread any way you want to.

*All things considered, a brick or stone would be a reasonable
alternative if you don't happen to have a possum or bandicoot
available.

Gerry Nolan

"If at first you don't succeed, destroy all evidence that you even
tried."
: ************************

And on the side:

POSSUM STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Onion, large, finely chopped
1 tb Fat
Possum liver (optional)
1 c Bread crumbs
1 t Red peppers, chopped
Worcestershire sauce, dash
1 Egg, hardboiled, finely chop
Salt to taste

Brown onion in hot fat, add finely chopped liver. Cook
until tender. Add other ingredients plus enough water
to moisten mixture. Mix, stuff possum and skewer or
sew the opening shut. Suggestions: Some parboil the
possum before roasting. Others remove the skin and
fat. Try rubbing possum with a little sage before
roasting. Sweet potatoes are absolute requirement to a
Southerner.

Bon Appetit!

09-10-2004, 01:43 PM	#1
lookout123 changed his status to single Join Date: Apr 2004 Location: Right behind you. No, the other side. Posts: 10,308	aren't possums pretty aggressive and mean little buggers? or is that just a myth? __________________ Getting knocked down is no sin, it's not getting back up that's the sin

09-10-2004, 01:56 PM	#2
Troubleshooter The urban Jane Goodall Join Date: Jan 2004 Location: Florida Posts: 3,012	Don't forget that they carry leprosy. __________________ I have gained this from philosophy: that I do without being commanded what others do only from fear of the law. - Aristotle

09-10-2004, 02:06 PM	#3
BrianR Cleverly disguised as a responsible adult Join Date: Jan 2001 Location: Dallas, TX Posts: 3,338	Here's an idea... Title: Possum or Bandicoot Soup Categories: Soups, Oz Yield: 1 servings 1 ea Small possum or bandicoot* 2 l Water 1 t Salt 1 ea Tin corn* Any other vegies desired 1 pn Celery leaves 1 pn Parsley Flour or gravox* to thicken Fried bread,1 slice per serv Skin and clean possum or bandicoot, then quarter the animal. (Video tape this please. I have no idea how to do it. Also "first you have to catch a possum or bandicoot", but then that's another story.) Place it in a large pot or camp oven along with water and salt. Cover and simmer gently for 3 or 4 hours. (Tough little devils apparently.) Add vegetables and simmer for another 1 1/2 hours (Still tough. Even the vegies are resisting being associated with this.) Strain soup through a large holed colander when meat has left bone and remove bones, especially small ones. Return soup to the pot and add parsley and celery leaves. Thicken with a little flour or gravox. Cut fried bread into 1 inch squares and serve soup over toast,boiling hot. For those of you that haven't met a bandicoot, it is something between a possum and a raccoon, sort of, I think, maybe. Tin of corn? Well a can I guess, 16 oz. Now, when you boil this meat for 5 1/2 hours, strain it and throw it away, it does make me wonder why you started in the first place. Gravox is a meat concentrate seasoning I think. The dish must be need some flavor. Fry the bread any way you want to. All things considered, a brick or stone would be a reasonable alternative if you don't happen to have a possum or bandicoot available. Gerry Nolan "If at first you don't succeed, destroy all evidence that you even tried." : ************************ And on the side: POSSUM STUFFING Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Onion, large, finely chopped 1 tb Fat Possum liver (optional) 1 c Bread crumbs 1 t Red peppers, chopped Worcestershire sauce, dash 1 Egg, hardboiled, finely chop Salt to taste Brown onion in hot fat, add finely chopped liver. Cook until tender. Add other ingredients plus enough water to moisten mixture. Mix, stuff possum and skewer or sew the opening shut. Suggestions: Some parboil the possum before roasting. Others remove the skin and fat. Try rubbing possum with a little sage before roasting. Sweet potatoes are absolute requirement to a Southerner. Bon Appetit! __________________ Never be afraid to tell the world who you are. -- Anonymous

Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)