Trickem Valley Possum Stew
Hearty and savory possum stew featuring tender meat, potatoes, carrots, and peas in a rich barbecue sauce, perfect for rustic comfort food enthusiasts.
Ingredients
Instructions
- Thoroughly wash the dressed possum.
- Debone the possum and cut into 1 to 2-inch cubes.
- Heat a large skillet; melt butter, then add garlic and 2 chopped onions, sauté until fragrant.
- Add the possum cubes to the skillet and sauté until browned.
- In a large boiler, combine peeled and chopped potatoes, carrots, onions, barbecue sauce, and field peas with 3 quarts of water.
- Add salt, pepper, and other seasonings to taste.
- Add the sautéed ingredients to the boiler.
- Cook until all vegetables are tender.
- Serve immediately and do not retain leftovers.
Tips & Substitutions
For a richer flavor, consider marinating the possum overnight in the barbecue sauce. If possum is unavailable, you can substitute with rabbit or chicken. Adding a splash of vinegar to the stew can enhance the tanginess. Make sure to wash the vegetables thoroughly and adjust the seasoning to your taste as the ingredients can vary in flavor.
Serving Suggestions
Serve the Trickem Valley Possum Stew in deep bowls, garnished with fresh herbs like parsley for a pop of color. It pairs beautifully with buttered crusty bread or biscuit recipes like Welsh Cakes, which can complement the hearty stew. For a complete meal, consider a side salad or steamed greens.
Storage & Reheating
This stew is best enjoyed fresh, but if you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water if it thickens too much. Avoid freezing, as the texture of the vegetables may suffer.
Nutrition & Diet Analysis (per serving)
Each serving of Trickem Valley Possum Stew contains roughly 1743 calories, with 23g protein, 188g carbohydrates, and 106g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (147% of the Daily Value), and potassium (86% of the Daily Value). Note that it is relatively high in sodium, at 1015mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this stew in a slow cooker?
Absolutely! You can adapt this recipe for a slow cooker by sautéing the onions and garlic first, then adding all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours, until the vegetables and possum are tender.
What can I use instead of barbecue sauce?
If you want a different flavor profile, consider using a homemade sauce made from ketchup, Worcestershire sauce, and spices. Alternatively, a tomato-based sauce or even a savory broth can work, just adjust the seasonings accordingly to maintain flavor balance.
Is it necessary to debone the possum?
Yes, deboning the possum will make the dish more enjoyable and easier to eat. It helps the meat cook evenly and allows the flavors to meld with the vegetables and sauce. If you're unsure how to debone it, watch a tutorial or ask your butcher for help.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).