Possum Casserole

• 1 possum
• 1 onion
• 1 clove garlic
• clarified butter
• olive oil (enough to brown meat without becoming dry)
• 1 cup dry red wine
• flat or field mushroom, sliced (big meaty ones)
• 2 tablespoons fresh herbs (a mix of rosemary, thyme, marjoram, dill and parsley)
• 1 tablespoon tomato puree
• 1 cup dark beer, eg black mac,monteiths
• 1 cup brown possum stock
• 1 tablespoon marsala

1. Skin and bone the possum (use only the best meat for the casserole, ie: the strip loins and hind quarters, cubed).
2. Reserve the carcass and trimmings for stock.
3. In a heavy pan, heat the clarified butter and oil.
4. Saute onion and garlic.
5. When onion is clear, remove to casserole.
6. Dust the cubed possum with flour and brown in batches.
7. Add to casserole.
8. Melt a little more clarified butter and saute bacon and mushrooms.
9. Remove to casserole De-glaze pan as necessary with red wine- add this to casserole together with herbs, ground pepper, tomato puree, beer and marsala.
10. Stir, cover and cook in slow oven for 2-3 hours, adding more possum stock if necessary.

possum, onion, clove garlic, butter, olive oil, red wine, mushroom, fresh herbs, tomato puree, dark beer, brown possum stock, marsala

Taken from www.food.com/recipe/possum-casserole-54111 (may not work)