Ingredients

Skin and clean possum, then quarter the animal. Place it in a large pot or camp oven along with water and salt. Cover and simmer gently for 3 or 4 hours. (Tough little devils apparently.)  Add vegetables and simmer for another 1 1/2 hours (Still tough. Even the veggies are resisting being associated with this.) Strain soup through a large holed colander when meat has left bone and remove bones, especially small ones. Return soup to the pot and add parsley and celery leaves. Thicken with mixed olive oil and flour. Cut fried bread into 1 inch squares and serve soup over toast, boiling hot.
 

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).