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Thread: What are the best cuts of meat from a possum ?

  1. #1
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    What are the best cuts of meat from a possum ?

    Well, a clued up operator cancelled our fly in trip before we moved to level 3 and I decided to walk in to the local hills. Instead of steaks and cast iron campovens, I had dehy and a tiny billy. Unfortunately, i found I had just single serve packets and I thought of a plan to eke out my food supplies.

    A few minutes after I had tucked myself down in the pit, there was a rustle. Brer possum had come out to lick down the empty tin foil and cans I'd left under the corner of the fly. Sitting up in my sleeping bag, I reached forward and stuck the end of the suppressor 6 inches from its head and POP !

    Come morning, I looked forward to harvesting a good feed from the night's takings. But, on opening it up, I found that, unlike on a hare say, the backsteaks were vestigial triangular pieces. Also, the guts were right there and its lucky I didn't run the knife through them. The back legs had a fairly standard layout and seemed to offer the most clear meat, virtually as much as a hare but less than a wallaby, of course.

    So, my question is, which parts do people take ? Back legs only ? Front ? Flaps ? Is there as secret "must have" cut ?

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    I cooked it up with bacon fat, garlic, shallot and turmeric for an hour and although still a little rubbery on its own, I mixed it with the "cottage pie" slurry and it certainly didn't detract from that worthy scoff. Anyway, I wasn't hungry afterwards.
    veitnamcam, Scouser and 40mm like this.

  2. #2
    MB
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    It's only been 1 day and it has come to this already?

  3. #3
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    I think the intestines would have been tastier?
    mudgripz likes this.
    Boom, cough,cough,cough

  4. #4
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    I'd probably consider something vegan if I got hungry enough to eye up a possum.
    Overkill is still dead.

  5. #5
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    My mates mum in the 60s soaked the legs in a vinegar mix over night ,then flowered and deep pan fried it tasted like chicken which was flash in those days . But she was a teen in holland like my dad in the war so did it real tough and knew how cook to survive . And people are worried about lock down today .

  6. #6
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    Dogs seem to like possum...


    Sent from my iPhone using Tapatalk
    Moa Hunter and outlander like this.

  7. #7
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    I used to avoid carrying too much food by taking a trap and setting it outside the tent. The possum would set off the trap in the night, I would wake up, and kill the possum. In the morning, I would skin it and wrap the legs (front and back) any other larger bits in aluminium foil and leave in the tea billy fire hot coals for 20 minutes. Unwrap the aluminium foil and eat, just like chicken. The important part is to make sure the anal glands are cut out and not damaged in the skinning process or the possum carcass is inedible due to the stench.
    veitnamcam, madjon_ and Steve123 like this.

  8. #8
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    The A-Hole?
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  9. #9
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    Quote Originally Posted by 7mmwsm View Post
    I'd probably consider something vegan if I got hungry enough to eye up a possum.
    Thats going a bit far mate, Some vegans might look tasty....
    timattalon, outlander and Chelsea like this.
    Use enough gun

  10. #10
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    Quote Originally Posted by Bagheera View Post
    Well, a clued up operator cancelled our fly in trip before we moved to level 3 and I decided to walk in to the local hills. Instead of steaks and cast iron campovens, I had dehy and a tiny billy. Unfortunately, i found I had just single serve packets and I thought of a plan to eke out my food supplies.

    A few minutes after I had tucked myself down in the pit, there was a rustle. Brer possum had come out to lick down the empty tin foil and cans I'd left under the corner of the fly. Sitting up in my sleeping bag, I reached forward and stuck the end of the suppressor 6 inches from its head and POP !

    Come morning, I looked forward to harvesting a good feed from the night's takings. But, on opening it up, I found that, unlike on a hare say, the backsteaks were vestigial triangular pieces. Also, the guts were right there and its lucky I didn't run the knife through them. The back legs had a fairly standard layout and seemed to offer the most clear meat, virtually as much as a hare but less than a wallaby, of course.

    So, my question is, which parts do people take ? Back legs only ? Front ? Flaps ? Is there as secret "must have" cut ?

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    I cooked it up with bacon fat, garlic, shallot and turmeric for an hour and although still a little rubbery on its own, I mixed it with the "cottage pie" slurry and it certainly didn't detract from that worthy scoff. Anyway, I wasn't hungry afterwards.
    The best bits are the pieces that don't have tire marks on them
    ebf, Maca49, Scouser and 7 others like this.

  11. #11
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    Quote Originally Posted by 40mm View Post
    Thats going a bit far mate, Some vegans might look tasty....
    You could have a point there. Bit like those Burger king vegan burgers that came out about the same time as this virus. I wonder if there's a link?
    Overkill is still dead.

  12. #12
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    Quote Originally Posted by 7mmwsm View Post
    You could have a point there. Bit like those Burger king vegan burgers that came out about the same time as this virus. I wonder if there's a link?
    I would rather they come out with a meat burger that tastes like veges....good for goose, good for gander....
    madjon_, Got-ya and 40mm like this.

  13. #13
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    Quote Originally Posted by Bagheera View Post
    Well, a clued up operator cancelled our fly in trip before we moved to level 3 and I decided to walk in to the local hills. Instead of steaks and cast iron campovens, I had dehy and a tiny billy. Unfortunately, i found I had just single serve packets and I thought of a plan to eke out my food supplies.

    A few minutes after I had tucked myself down in the pit, there was a rustle. Brer possum had come out to lick down the empty tin foil and cans I'd left under the corner of the fly. Sitting up in my sleeping bag, I reached forward and stuck the end of the suppressor 6 inches from its head and POP !

    Come morning, I looked forward to harvesting a good feed from the night's takings. But, on opening it up, I found that, unlike on a hare say, the backsteaks were vestigial triangular pieces. Also, the guts were right there and its lucky I didn't run the knife through them. The back legs had a fairly standard layout and seemed to offer the most clear meat, virtually as much as a hare but less than a wallaby, of course.

    So, my question is, which parts do people take ? Back legs only ? Front ? Flaps ? Is there as secret "must have" cut ?


    I cooked it up with bacon fat, garlic, shallot and turmeric for an hour and although still a little rubbery on its own, I mixed it with the "cottage pie" slurry and it certainly didn't detract from that worthy scoff. Anyway, I wasn't hungry afterwards.
    I always thought the best way to use possum meat was to leave it in the creek until the eels came then eat the stones from by the stream instead.....
    rugerman, Russian 22. and 40mm like this.

  14. #14
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    My lab eats the head first...maybe she knows best.
    outlander likes this.

  15. #15
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    You pretty much found out. Back legs most meat minimum effort.
    If you run up the insde of the leg like you're going to skin it, then you can peel the leg out, then take it off like any other hindquarter without getting close to gut. Run knife through tendons around ankle to pull hands off.

    Vinegar is good idea, that's step 1 for biltong, which, with enough time, is a better idea.
    Yoghurt is an old african marinade for tough stuff.
    Any other slow cook, curry etc is going to work.
    A young doe I'd consider stir fry. Would have to be very hungry before consider eating old buck.
    40mm likes this.
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