Possum Eatin’

20 Possum Recipes & Bonus Muskrat Recipe

Written with love for my  friend Shawn Moss.

  1. Bayou Bake

1 fat possum cleaned & boned

1/4 Cup Oil

1 Clove garlic minced

1 onion diced

1-2 Cups Flour

Salt, Black Pepper & Asst Spices

1/2 Lb Bacon

Morel or other Mushrooms

1/4 Cup Red Wine or Balsamic Vinegar

6-8 Potatoes

1 Lb Carrots

1 Lb Green Bean

1 Cup Dark Beer

Tomato Puree (small can)

Use only the prime pieces of possum  like the strip loins and hind quarters. Heat oil in skillet, add minced garlic & diced onion, saute until onion is caramelized, strain and place in bottom of large casserole.  Dust the boned chopped possum with flour and brown in skillet 30 minutes adding salt, black pepper paprika, dry mustard, thyme, parsley, lemon pepper, Italian seasoning and turmeric (Your choice) to your taste. Add to Casserole.

Add bacon to skillet, brown til done, remove leaving grease, crumble, add to casserole.  Add thick sliced mushrooms and cook til tender, add 1 tbsp flour and when brown add to casserole. Use 1/4 Cup red wine or balsamic vinegar to skillet when bubbly add to casserole.Add vegetables on hand to casserole: potato, carrot, green beans, turnips etc.

Mix 1 cup dark beer & 1 small can tomato puree and stir well,  add to casserole, cover and cook/ bake or cook on grill or low open fire 55 minutes or til all is tender.

Serve with apple celery slaw: 1 head shredded cabbage, 1/2 stock finely chopped celery, 2 peeled and finely chopped apples  make sauce in separate dish and add stirring well 4 heaping tablespoons mayonnaise, 1 tbsp sugar, 1 tsp black pepper, 1 tbsp cider vinegar & 1 tbsp lemon juice

2. Good & Plenty Possum

1 possum

6-8 potatoes

1 lb carrois

1 chopped onion

1/2 small head cabbage

1 can hominy optional

1 pepper sweet or hot

2 tbsp butter

1 tbsp brown sugar

2 tsps salt

2 tsps black pepper

asst spices

Boil chopped possum in a pot, cover with enough water to amply cover. Add salt, pepper, 1 tsp paprika, 1 tsp turmeric, 1 tsp thyme, 1/2 tsp cayenne pepper, 2 tbsp parsley, 1 clove garlic minced. Cook for 45 minutes. Add 6-8 peeled chopped potatoes, peeled & chopped carrots, chopped cabbage, 1 cup chopped pepper of your choice (sweet or hot), 1 can hominy optional,  2 tbsp butter, 1 tbsp sugar  brown preferrable cook 50 minutes low heat or til meat and vegetables are tender.If broth has not thickened mix 1 heaping tbsp flour with 1/4 cup water and add to pot and stir gently until broth is gravy consistency.

Good served with fresh roasting ears of corn & sliced fresh tomatoes.

3. Roasted Possum

1 fat possum cleaned and left whole

Barbecue sauce

Honey Mustard

Run possum onto skewer or clean stick and cook over open fire or on grill til crispy about 1 hour. Serve with sauces of your choice

Baked beans & potato salad make great side dishes

4. Sweet Potato Possum

This is as down home country as it gets.

1 possum prepared and cut in pieces

1/2 lb bacon

1 cup chopped wild onions or green onions

3-4 tbsp brown sugar

6-8 peeled & quartered sweet potatoes

3-4 tbsps butter

1 cup picante

1 sliced red bell or raw pimento pepper

salt & pepper to taste

Place possum in bottom of a covered pot on an open fire, add salt & pepper, add chopped onion, add red pepper, add picante cook 45 minutes over low fire add sweet potatoes, butter & brown sugar, add raw bacon cook an additional 50 minutes or until potatoes are soft and done. Perfect served with hot biscuits and honey butter. For a nice green touch try Pea Salad: 2  14.5-16 oz sweet green peas drained, 1 cup shredded cheese american or cheddar, 1/2 cup finely chopped onion (optional), 1 lg jar diced pimentos drained, 1/2 cup mayonnaise, 1/2 tsp paprika, 1/2 tsp dry mustard, a pinch of salt, a shake of black pepper, 2 tsp white sugar & 2 tsp cider vinegar.

5. New Zealand Style Possum Pie

a possum pie

My Personal Favorite

1 possum

1 tbsp sage

1 chopped onion

4-5 turnips

3-4 raw beets or 1 can whole or sliced beets

4-5 peeled chopped potatoes

1 lb peeled chopped carrots

1 pie crust top & bottom

1/2 stick butter

2 heaping tbsps flour

salt & pepper to taste

Boil possum pieces with salt & pepper, onion & sage 1- 1 1/2 hours til tender, remove and shred reserving stock. Add chopped vegetables to stock cook 45 minutes or til tender remove vegetables and mash. Cool stock/broth. Make gravy by melting butter in skillet add flour and brown. Remove fat that is floating on stock & add enough milk to make enough liquid for gravy add to browned flour  and stir constantly until properly thickened. Put bottom crust in deep pie plate. Add shredded meat top with mashed vegetables and then add gravy and top crust crimping down the outer edge. bake 350-400 degrees 30-45 minutes til crust is browned and done.

Great served with Waldorf salad:  core & seed 3 red apples leaving peeling on, chop and sprinkle with 2 tsps lemon juice mix well, add 2 stalks finely chopped celery,  3/4 cup chopped toasted English walnuts or pecans, 1/2 cup mayonnaise, 1 tbsp sugar and a pinch of salt mix well

6. Redneck Possum

1 POSSUM CLEANED AND CUBED

1 CLOVE GARLIC MINCED

2 CUPS CHOPPED WILD OR GREEN ONION

SALT & PEPPER TO TASTE

SPICES TO YOUR LIKING

1 CUP HOMINY GRITS OR RAW CORN MEAL

1-2 CUPS SLICED MUSHROOMS

1/4 CUP OIL

1 CAN WHOLE KERNEL CORN

1 CAN CREAMED CORN

1 CUP SHREDDED CHEESE YOUR CHOICE

Boil cubed possum 1-2 hrs. Add garlic, onion & spices  such as dry mustard, paprika, salt, pepper etc to boiling water . When tender and done turn to slow boil and slowly add cornmeal or grits,,,stirring constantly until thickened. Saute mushrooms in oil and add to pot. Add all corn and mix well. Serve topped with grated cheese (optional) My choice is pepper jack. 

Fried Squash makes a tasty side dish. 

7. Aussie Possum

Fit for a Guest Gathering

1 Prepared Possum cleaned & chopped

2 cup balsamic vinegar

1 cup oil

4-5 bay leaves

5 whole cloves

2 cloves garlic minced

2-3 dried red cayenne peppers

2-3 big tomatoes

5-6 peeled carrots

1 small bunch cilantro leaves no stems

2-3 turnips or parsnips

2 onions

3-5 celery ribs

double batch biscuit dough

Marinate possum overnight in 1st 6 ingredients.  Add possum marinate and all to pot and cover with water and boil for 1 hr. Finely chop tomatoes, carrot, turnip, celery, cilantro & onion store in container with lid in fridge.

Make dough and roll out, cut in 5 inch by 8 inch strips. Drain possum add 1/4 cup possum & 3/4 cup vegetables to center of dough. Fold or roll leaving no open ends. Bake 350 degrees 40 minutes. These are also good deep fried.

Black eyed pea salad makes the perfect side: 2 cans black eyed peas drained, 1/4 cup stemmed snipped cilantro, 1/4 cup jalapeno jelly or 1 or 2 tsps Tabasco if you don’t make pepper jelly & if you don’t you oughta, 1/4 cup vinegar, 2 tbsp oil, 1 can diced green chili peppers & salt & pepper to taste. Some folks add 1 cup grated cheese. I like mine plain. Some folks add 1 can drained whole kernel corn. Now that’s plenty good. Some people add diced black olives and that is awesome.

This 1 needs something sweet so I make cranberry jello salad: 2 boxes red jello, 1 box orange jello, mix in 3 cups of boiling water ( that’s all the water you use). Add 1 can cranberry sauce gel or whole, mix well, add 1 can drained crushed pineapple, 1 lg container Cool Whip and refrigerate. I add 1 cup of chopped pecans. Some folks don’t like nuts in their jello. Coconut is good if you like it. Oh doggies this is some good stuff.

8. Possum Chili

1 possum cleaned & chunked

1 diced onion

1 can black beans

2 cans great northern beans

2 cans pinto beans

salt & pepper to taste

1 tbsp garlic powder

1 package chili mix (Williams is a good choice)

1 can green chilies diced

16 oz V8 juice

Boil chunked possum with salt & pepper, onion & garlic 1-2 hours til tender. Pour broth off. Add beans(Undrained) add chili seasoning mix, add chilies, add V8 juice and heat thoroughly. This is good topped with sour cream & grated cheese. Chopped green onions are also a good topping. Makes a great Frito Chili Pie. I serve mine with homemade guacamole & tortilla chips

9. Possum With Beans & Rice

1 cleaned possum

2 cans kidney or red beans

1 can black beans

2  lb rice

1 red onion chopped

5-6 sweet hatch peppers or 2 bell peppers seeded & chopped

4 celery ribs diced finely

2 garlic cloves minced

2 bay leaves

salt & pepper to taste

1 tbsp Tabasco Sauce

1 tbsp chili powder

1 tbsp cumin

1 28 oz jar picante

Boil possum pieces with salt, pepper, spices garlic, onion,peppers, celery, bay leaves,  cook 1 – 1 1/2 hours til possum is tender & done. Remove bay leaves. Add rice and more water if needed to cook rice down and when rice is done add beans & picante and heat thoroughly

Serve with fried okra and sweet corn meal muffins

10. Chicken Fried Possum & Rattlesnake

I possum

1 fairly large rattlesnake skinned and cleaned out

salt & pepper to taste

1 tbsp garlic powder

1 garlic clove minced

1 tbsp paprika

1 tbsp lemon pepper

1 cup flour

1 cup cornmeal

Splash of Tabasco Sauce

4 beaten eggs

1/4 cup butter milk optional

1/4 cup oil

Boil cleaned & prepared possum pieces til tender 1 hr or more with salt, pepper & minced  garlic. drain & pat dry on paper towels. Mix flour & cornmeal. Beat eggs with optional buttermilk. Dip in eggs and roll possum in dry mix. Slice cleaned rattlesnake and dip in eggs then roll in dry mix place both meats in heated oil with a splash of Tabasco in skillet sprinkle with all spices and fry 5-10 minutes depending on sizes. Serve with sour cream, ranch, honey mustard & or other sauces.

This is great with corn casserole: 2 cans whole kernel corn drained, 2 cans creamed corn, 1 can diced chili peppers, 1 red bell pepper finely chopped, 1 cup heavy cream, 1/2 cup milk, 2 beaten eggs, 1 stick butter melted, mix 2 tbsps corn starch in 1/4 cup water and add and mix well bake 350 for 40 minutes or until bubbly and thickening

11. Possum & Greens

Serve with Cornbread

1 possum cleaned & cut to suit

Mixed greens fresh or canned

fresh takes 1/2 bushel to make a meal

cans you need 4-6 cans

spinach, mustard, turnip, lambs quarter, curled dock, poke, dandelion or other

lemon juice or vinegar

salt & pepper

4-6 peeled potatoes (optional)

1 lb bacon

1 chopped onion

boil cleaned possum in pieces to suit your taste with salt & pepper for 1 hour  add potatoes & cook 40 minutes or  til  all is tender and done. If using raw greens wash well, add and cook down til all are cooking and cook 20-30 minutes til tender. If using canned greens add all at once and heat thoroughly Fry bacon and remove from skillet add onion and cook til clear. Add  crumbled bacon and onion and mix well. Serve with your choice of vinegars or lemon juice. If wild onions are in season they are wonderful used in this dish. This goes great with macaroni and cheese

12. Plastered Possum

1 possum cleaned and cut to fry

1 cup ripe mango mashed

1 cup peach brandy

2 cups orange marmalade

2-3 tbsps cornstarch

1 cup frozen orange juice concentrate thawed

1 lb rice

1/4 cup oil

salt & pepper to taste

2 cloves garlic minced

2 bell peppers of different color seeded & chopped

1 cup flour

2-3 cups canned oriental vegetables

Boil possum in salted water add pepper & minced garlic cook 1 hr. drain possum and dry on paper towels. Roll in flour and fry adding salt & pepper and bell peppers. Cook rice. Make sauce mix cooking brandy, mango, orange juice and orange marmalade in sauce pan til bubbly thicken with cornstarch dissolved in 1/4 cup water. Put fried possum & peppers on rice surround with cooked oriental vegetables. Top possum with sauce. Serve with soy sauce. This is good with Okie fry bread make biscuit dough set 1 pouch dry yeast with 1 tsp sugar in 1/4 cup warm water let set 10 minutes add to biscuit dough. Pull off small knobs and deep fry 3 minutes each. These can be rolled in sugar.

13. Possum Kabobs

1 possum cleaned

6-8 ripe or green tomatoes cut in wedges

4-6 onions cut into wedges

8-10 mushrooms your choice cut into thick slices

several peppers, sweet bell, hatch or hot peppers or both sweet & hot cut into thick slices

1-2 lbs peeled and deveined shrimp (optional)

1 bottle low salt soy sauce or worcestershire sauce

1 can whole green or black olives

1-2 cans drained chunked pineapple

other vegetables of your choice cut appropriately

salt & pepper to taste

Boil possum for 1 hr in salted and peppered water. Drain & dry possum on paper towels.  Rotate possum and vegetables & other food choices on skewer or sticks, cook on grill or over low open fire. Baste with soy sauce or worcestershire occasionally.

Kabobs are good served with  baked potatoes and deviled eggs.

14. Possum Pot Pie

1 possum

1 double pie crust

1 lb carrots peeled and sliced

4 celery ribs chopped

1 onion peeled & diced

1 can corn drained

1 can peas drained

1 jar diced pimentos drained

1/2 head cabbage shredded (optional)

salt & pepper to taste

1 tbsp sugar

1 cup whole milk, half & half or cream

2 tbsps butter

2-3 heaping tbsps cornstarch

Boil cleaned and chopped possum for 1 hr in water seasoned with salt & pepper. In a separate pot cook carrots 30 minute in salted boiling water add other vegetables to carrots and cook 20 additional minutes then drain and add sugar. Drain possum and add to vegetables. Drain water til  vegetables show above it add milk and butter, salt & pepper. Mix cornstarch in 1/4 cup water add to mixture stirring thoroughly. Put bottom crust in large deep pie pan or casserole add possum-vegetable mixture, add top crust and bake 350 degrees for 40 minutes or til crust is golden and mixture is bubbling. This is delicious served with a green salad.

15. Possum Creole

This 1 is Fabulous

1 possum

2 lbs peeled and deveined  large shrimp (optional)

1 stick butter

1 onion peeled & chopped

1 green bell pepper seeded & chopped

2 celery ribs chopped

salt & pepper to taste

1/2 tsp cayenne

1/2 tsp cloves

5 bay leaves

14.5-16 oz can diced tomatoes

2 cloves minced garlic

1 tbsp worcestershire sauce

1 tbsp Tabasco or other hot sauce

2 tbsp flour

1/2 cup water

1 can chicken broth

1 cup chopped green onion

2 tbsp dried parsley

1 tbsp paprika

2 tbsp brown sugar

1/4 cup balsamic vinegar or red wine

2 lbs rice

Boil cleaned and chopped possum 1 hour in water seasoned with salt & pepper. Drain possum. Melt butter in skillet on low heat add onion, green pepper & celery and cook til tender. Add bay leaves tomatoes, cloves, cayenne and garlic bring to boil then simmer 15 minutes. Remove bay leaves. Start rice cooking.

Whisk flour into water and add slowly to skillet  continue to simmer 5 minutes. Add chicken broth, hot sauce & worcestershire and simmer 10 additional minutes. Season possum with paprika & brown sugar add to skillet, add shrimp (optional) simmer 10 more minutes. Stir in vinegar, green onions & parsley simmer 5 minutes. Serve on Rice. Garlic Bread makes a good addition. To add something green serve with fried okra.

16. Possum Stew

1 possum

6-8 peeled chunked potatoes

1 lb carrots peeled & chopped

1 chopped onion

2 cloves garlic minced

2 cans whole kernel corn

1 can green beans

1 can peas

16 oz V8 juice

salt & pepper to taste

1 tbsp paprika

1 tbsp turmeric

1 tbsp thyme

Boil cleaned & chopped possum 1 hour in water seasoned with salt, black pepper,  chopped onion & garlic. Add potatoes and carrots cook 30 minutes add all other vegetables, V8 and spices. Cook 20 minutes. Serve with cornbread. Kids like vanilla wafer pudding with sliced bananas stirred in as a sweet to touch off their stew.d

17. Possum Alfredo

Serve with buttered green peas (1 tbsp sugar added), Italian garlic bread & salad with chopped brussel sprouts and other salad tasties and your favorite dressing.

1 clean & chopped possum

1 onion peeled & diced

5 bay leaves

16 oz fettuccine or your favorite Italian pasta

2 tbsp oil for pasta

1/2 cup oil for frying possum

1 stick butter

salt  pepper to taste

3 cloves garlic minced

2 tbsp flour for sauce

extra flour for frying possum

2 cups half & half or cream

1-2 cups grated parmesan

1 tbsp pesto

1 jar diced pimento

small amount fresh parsley or dill

Boil possum 1 hour in salted & peppered water with  bay leaves, 1 diced onion & 1 clove garlic minced. When done drain. Cook pasta in salted water with oil added cook about 12 minutes and drain. Roll dried possum in flour and fry in oil & remaining minced garlic sprinkling with salt & pepper.  Melt butter in separate skillet add flour and cook til lightly browned, add cream stirring continuously until thickened add cheese, pimento and pesto stir til bubbly.

Serve on plates with pasta topped with fried possum then sauce and then a sprig of  parsley or dill.

18. Barbecue Possum

1 possum

1 onion

1 clove garlic minced

salt & pepper

1-2 jars your favorite barbecue sauce

Boil cleaned possum cut as you desire for barbecue. Add salt, pepper, onion & garlic to boiling pot. Cook 1 hr. drain and place in baking dish, brush barbecue on both sides and bake 350 degrees  for 30-45 minutes or til bubbling and sauce on pan is turning brown.

Good sides are green bean casserole and seasoned roasted potatoes wedges

19. Split Peas & Possum

1 possum

1 -2 lbs dry split peas

1 lb bacon

1 onion diced

2 tsps garlic powder

1 tsp marjoram

salt & pepper

3-4 ribs of celery finely diced

1 lb carrots peeled and cut in small pieces

4-6 potatoes peeled & cubed

soak peas in 2 quarts water overnight

Put Possum in pot add spices, onion and cook  1 &1/2 hours, add raw bacon cup into pieces, all vegetables cook 30-40 minutes longer.

Serve with Cornbread which has 1 can creamed corn & 1 can diced chili peppers added to batter.

20. Possum Manicotti

1 possum

16 oz box manicotti ( oven ready)

3 cups grated mozzarella cheese

small carton ricotta cheese

1/2 cup dry parmesan cheese

1 clove minced garlic

1 egg

2 tbsp basil

2 tbsp oil

2 jars your favorite pasta sauce

Boil prepared chopped possum in saltwater with pepper and garlic 1 hour. If using non-oven ready manicotti bring a large pot of salted water with 2 tbsp oil to boil and cook manicotti 9 minutes and then drain. If using oven ready manicotti you may skip this step. Preheat oven to 350 degrees, lightly grease 9×13 casserole. spread enough pasta sauce in bottom of casserole to cover. In a bowl mix 2 cups mozzarella & other cheeses, egg and basil. Stuff manicotti with possum and cheese mix and arrange in casserole. Add remaining pasta sauce.  Bake 15 minutes. Sprinkle with remaining 1 cup of mozzarella cheese. Bake 10 more minutes or until cheese on top has melted. Let set for 5-7 minutes before serving.

Serve with garlic bread and honey glazed buttered carrots. If you want something green make creamed green peas. A good substitution for the honey glazed carrots is baked acorn squash with centered filled with butter cinnamon & brown sugar.

Bonus Item

Fried Muskrat

1 or 2 skinned and cleaned muskrat(s)

1 tbsp salt

1 quart water

salt & pepper

1 onion

1 clove garlic minced

2 cups flour

2 cups flour

1 tbsp paprika

1/2 cup oil

1 cup ketchup

2 tbsp worcestershire

1-2 lbs rice

Soak prepared muskrat cut as desired for frying in 1 qt water & 1 tbsp salt overnight in covered pot in fridge. Drain and boil 1 hour in at least 1 qt fresh water add salt, pepper, diced onion & garlic. Drain & dry on paper towels. Mix cornmeal & flour, Roll muskrat in this mix and fry in oil sprinkle with salt, pepper & paprika, fry for about 20 minutes browning well,  mix ketchup & worcestershire and drizzle over muskrat in skillet simmer 20-30 minutes.  Cook rice as meat simmers. Serve on rice.

Make hushpuppies with excess cornmeal flour mixture add 1/2 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1 small onion diced, 1 cup buttermilk /Sweet milk may be substituted and 1 egg mix well drop in small balls into hot oil and fry about 5-7 minutes.

ENJOY