Possum Roll

Ingredients:

	1 possum
	5 tbs balsamic vinegar
	5 onions
	2 cloves garlic
	5 carrots
	1 stalk celery
	2 turnips
	3 tomatoes
	2 tbs cold pressed olive oil
	1 clump italian parsley
	1 tbs fresh rosemary
	5 bay leaves
	3 cloves
	2 tbs Vegemite
	1 damper (like a hot dog roll)

First, skin the possum, checking first for lice, myxomitosis, and living young in the pouch.Separate legs from breast. Discard head, neck, tail and claws. If you wish, hold the offal for thanksgiving stuffing. Then cut the possum into long sringy pieces. Marinate overnight in vinegar, rosemary, bay leaf, clove, garlic & oil mixture. Make the roll: split the damper, and spread vegemite on each side. Put aside.

Chop the carrot, turnip and tomato into small pieces, then cook with the rest of the ingredients, and stew in a pot, adding a chicken stock cube for seasoning. Dip the possum pieces in the pot, then barbecue for 20 minutes (or until cooked to personal taste).

The content of this website is from my previous possume recipe website and is a collection of recipes that was given to me a long time ago by Brandon. The images were sent to me via email throughout the years and/or was purchased at a photo warehouse. Absolutely no copyrighted material as been porpusely added to this site. If you believe that your copyrighted information has been added here, please send me an email and it will be immediately removed. webmaster @redneckpossum.com (delete space added to prevent spam).