Australia has over a dozen species of possum found in most areas of the country. They live in trees and high shrubs surviving mostly on native plants and many have adapted to city living, usually rent-free in the ceilings of houses. Although less common today, possum were a primary source of meat for First Nations people, particularly in Australia’s south.
All possums are protected under the National Parks and Wildlife Act 1974 (NPW Act) and it’s illegal to catch, kill, or even just relocate them without a licence. The species most often encountered is the common brushtail possum (Trichosurus vulpecula) which are harvested in Tasmania’s wild for commercial purposes for skin and fur products and meat consumption. A proportion of commercially-harvested possums are also exported overseas.
They can only be taken under permit for commercial purposes either by spotlight shooting, or trapping and euthanising on site. Transport of live animals for slaughter is not permitted.
Holders of commercial permits are permitted to sell possum products only to authorised skin dealers and meat processors or their agents. All skin dealers and meat processors must have the appropriate licence or permit and further permits are required to export skins and meat out of Tasmania.
Possum is most commonly served these days in pies and stews but it’s also nice to roast either whole or in quarters. It would traditionally be served in the cold winter months with sweet potato and bacon.
STUFFED WHOLE ROASTED POSSUM
Traditionally, possum is served with sweet potato and bacon and would only be eaten in the winter months. These days it is rarely seen roasted whole, but it is hard to resist when buying such an animal. The below recipe will feed four people. Serve with your favourite vegetables in the middle of the dining table.
1 Whole possum, cleaned, insides and head removed (approximately 1.8kg)
500g sweet potato
500g potato
Stuffing
¼ onion, finely diced
2 rasher rindless bacon, chopped
6 slices of stale bread, torn apart
2 Tbsp softened butter
3 sprig thyme, chopped
1 sprig parsley, chopped
Salt and pepper
½ cup water
1. Thoroughly combine all ingredients except water.
2. Slowly add water until stuffing comes together. It should hold together when pressed.
3. Stuff into the centre of the possum and hold together with some butcher’s twine.
4. Roast for 1 hour and 20 minutes at 160ºC.
5. Cut both the potatoes in chunks and toss in some oil and salt and pepper and roast for approximately 40 minutes at 160ºC until golden.
POSSUM STEW
This recipe has been built on the common ingredients found in many possum stew recipes dating back to the early 50’s with the majority including swede, carrots, and tomatoes along with other inclusions. This will make up four large bowls with maybe even some left over.
750g possum meat
1 large onion
4 cloves garlic, crushed
100ml red wine
2 small swede or turnip
2 large carrots
1 large potato
1 small tomato, diced
2 sticks celery
1 small stick rosemary
2 bay leaves
1 Tablespoon cornflour
Salt and pepper
1. Peel the swede, carrots and potato and dice into large even chunks.
2. Dice celery into same size chunks.
3. Roughly chop onion and cook in a pot until it just starts to colour.
4. Add garlic and cook for a further 2 minutes.
5. Add red wine and cook until it reduces to a third of its original value.
6. Cut possum into chunks and cook until it turns a golden brown colour making sure that it doesn’t burn on the bottom.
7. Add swede, carrot, potato and tomato and cook for a further 3 minutes then add tomato.
8. Add enough water to cover the top by about 1 cm and add rosemary and bay leaves.
9. Bring to the boil then reduce heat to a slow simmer and cook for approx 2 hours until the meat is tender.
10. Remove rosemary and bay leaves if you can locate them. They are fine to serve but not to eat.
11. Mix the cornflour with a little water and mix into the stew.
12. Add salt and pepper to taste then serve with fresh crusty bread.
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