Opossum
Discover the rustic charm of a wild game classic with this hearty Opossum recipe, perfect for adventurous eaters and culinary explorers alike. Slow-roasted to tender perfection, this dish highlights the rich flavor of opossum meat—expertly seared and simmered in a savory broth infused with garlic, onions, carrots, celery, and warming bay leaf accents. Combined with buttery potatoes and vibrant vegetables, this wholesome stew is elevated with a splash of white vinegar for balance and garnished with fresh parsley to brighten every bite. Whether you're looking to embrace traditional cooking techniques or try something uniquely inspiring, this recipe is a satisfying blend of comfort food and frontier-style cooking. Great for special gatherings or anyone seeking to savor sustainable, wild-caught ingredients!
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Recipe Information
Ingredients
- 1 whole (cleaned and dressed, about 3-4 lbs) opossum
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 1 cup white vinegar
- 3 large (peeled and diced) russet potatoes
- 3 medium (peeled and sliced) carrots
- 1 large (chopped) onion
- 2 stalks (chopped) celery
- 4 cloves (minced) garlic
- 1 whole bay leaf
- 6 cups chicken broth
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons (chopped for garnish) fresh parsley
Instructions
Begin by thoroughly cleaning and preparing the opossum if not already dressed. Rinse it well under cold water to remove any residue. Pat dry with paper towels.
In a large pot or roasting pan, submerge the opossum in cold water mixed with the vinegar. Let it soak for 1 hour to tenderize the meat and remove any gaminess. Drain and rinse well again, then pat dry.
Preheat your oven to 325°F (160°C).
Rub the opossum with salt and black pepper on all sides. Set aside.
In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Add the opossum and sear it on all sides until browned, about 4-5 minutes per side. Remove and set aside.
In the same pot, sauté the onions, carrots, celery, and garlic until softened and fragrant, about 5-7 minutes.
Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
Slowly add the chicken broth, stirring constantly to create a smooth base. Add the bay leaf to the pot.
Return the opossum to the pot, ensuring it is mostly submerged in the broth. Cover with a lid and transfer the pot to the preheated oven.
Cook for 2 ½ to 3 hours, basting occasionally, until the opossum meat is tender and easily pulls away from the bone.
In the last 30 minutes of cooking, add the diced potatoes to the pot and ensure they are covered in the broth. Adjust seasoning with additional salt and pepper, if needed.
Once cooked, remove the pot from the oven and carefully transfer the opossum to a serving platter. Let it rest for 10 minutes.
Remove and discard the bay leaf. Garnish the opossum and stew with freshly chopped parsley before serving.
Serve the opossum meat alongside the stew of vegetables and broth for a complete and rustic meal.
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 2272 mg | 99% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.7 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 120 mg | 9% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2280 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
