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Southern Style Possum Stew

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  • Serves 4
  • Cooks in 22.5 mins (20m prep + 2.5m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

possum

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
  2. 2.Add the possum pieces to the pot and cook until browned on all sides. Remove the possum and set aside.
  3. 3.Add the onion, carrots, and potatoes to the pot. Cook until the vegetables are slightly softened, about 5 minutes.
  4. 4.Stir in the minced garlic, thyme, and bay leaves. Cook for an additional 1 minute.
  5. 5.Return the possum to the pot and pour in the chicken broth. Add the Worcestershire sauce and season with salt and black pepper to taste.
  6. 6.Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the possum is tender and the flavors have melded together.
  7. 7.Remove the bay leaves and discard. Serve the stew hot, garnished with chopped parsley and crispy bacon.
  8. 8.Enjoy this Southern delight with a side of cornbread for a truly satisfying meal!

lightbulb_outline Tips

  • chevron_rightIf you can't find possum, you can substitute with chicken or rabbit for a similar taste and texture.
  • chevron_rightFor a richer flavor, you can deglaze the pot with a splash of red wine after browning the possum.
  • chevron_rightFeel free to add other vegetables like celery or bell peppers for added flavor and texture.
  • chevron_rightLeftovers can be refrigerated and enjoyed the next day. The flavors will continue to develop and the stew will be even more delicious!