Name: Possum And Taters
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 6 servings
Cuisine: Southern American
Ingredients: 1 large possum, cleaned and cut into pieces; 4 large potatoes, peeled and diced; 1 large onion, finely chopped; 2 cloves of garlic, minced; 2 carrots, sliced; 2 celery stalks, chopped; 2 cups chicken broth; 1/2 cup flour; 1/4 cup butter; 1/4 cup heavy cream; Salt and pepper to taste; Fresh parsley for garnish

Instructions

In a large skillet, melt the butter over medium heat. Add the possum pieces and brown on all sides for about 5-7 minutes. Remove the possum from the skillet and set aside.
In the same skillet, add the onion, garlic, carrots, and celery. Sauté until the vegetables are soft and fragrant, about 5 minutes.
Sprinkle the flour over the vegetables and cook for another 2 minutes to create a roux.
Slowly pour in the chicken broth while stirring continuously to avoid lumps. Return the possum to the skillet, cover, and simmer on low heat for 1-2 hours until the meat is tender.
In a separate pot, boil the diced potatoes until they are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
Add the heavy cream, salt, and pepper to the potatoes, and mash them until smooth and creamy.
Serve the tender possum meat over a generous helping of creamy mashed potatoes. Garnish with fresh parsley.

Ingredients

Instructions

Nutrition Facts

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