Possum Bacon Bake

Recipe from Amber Hutchison

Serves 5 -6
Photograph by JuergenSchacke

• 1 ½ kg Possum meat
• 60g margarine
• 4 rashers trimmed bacon
• 2 medium onions
• 600ml mutton or beef stock
• 2 tbsp port/sherry
• 115g carrots, sliced
• 1 sprig parsley
• 2 bay leaves
• ¼ tsp marjoram
• ¼ tsp thyme
• 2 tbsp reduced cream
• Cornflour


Cut possum into joints. Rinse and wipe dry. Roll joints in flour seasoned with pepper. Brown lightly in margarine. Transfer to a casserole dish lined with bacon. Sauté onions and place over possum pieces in casserole. Blend surplus flour into remaining margarine in pan. Stir in stock and bring to boil, stirring continuously. Add to casserole together with port/sherry and carrots. Tie up parsley, bay leaves, marjoram and thyme in a muslin bag and add to casserole. Bake at, 180deg C, for 3 hours, or until meat comes away from the bone. Remove herbs, add reduced cream and thicken with cornflour if necessary. Can be served with wholemeal bread if desired. This really is a meal in itself!