1. Skin and bone the possum (use only the best meat for the casserole, ie: the strip loins and hind quarters, cubed). 2. Reserve the carcass and trimmings for stock. 3. In a heavy pan, heat the clarified butter and oil. 4. Sauté onion and garlic. 5. When onion is clear, remove to casserole. 6. Dust the cubed possum with flour and brown in batches. 7. Add to casserole. 8. Melt a little more clarified butter and sauté bacon and mushrooms. 9. Remove to casserole De-glaze pan as necessary with red wine- add this to casserole together with herbs, ground pepper, tomato purée, beer and marsala. 10. Stir, cover and cook in slow oven for 2-3 hours, adding more possum stock if necessary. ---------------------------------------------------------------------------
Nutrition
Ingredients
