Possum Stew Recipe

Possums are common throughout the U.S., especially in the South. The first time I tried possum stew was during a visit to my aunt’s house in the South. My husband and I had no idea what we were eating—we just knew it was delicious. We finished our plates and asked my aunt for the recipe, only to find out it was possum stew! Before we left, she gave us some frozen possum meat and taught me how to make it at home.

Finding possum in regular grocery stores is rare, but some exotic meat markets or online wild game suppliers may carry it. If you ever get your hands on some, I highly recommend trying my aunt’s copycat possum stew recipe. You just might fall in love with it too!

What Does Possum Stew Taste Like?

Possum meat has a unique, slightly gamey flavor that pairs well with hearty vegetables and seasonings. Here’s what to expect:

1. Mild, slightly sweet flavor – Similar to dark meat chicken but with a richer taste.
2. Tender and juicy texture – When slow-cooked, the meat becomes incredibly tender.
3. Absorbs seasonings well – The flavors of garlic, thyme, and black pepper enhance the taste.
4. Pairs well with vegetables – Potatoes, carrots, and squash add sweetness and balance the dish.

Ingredients You Will Need

• Possum Meat (1 whole, cleaned and skinned): Cleaned and skinned. The meat is lean and has a unique flavor that pairs well with hearty vegetables.
• Butter (4 tablespoons): Adds richness and helps create a flavorful base for the stew.
• Flour (1/4 cup): Used to thicken the stew and give it a nice, hearty texture.
• Onions (2 large, chopped): Adds sweetness and depth to the stew. I like using yellow onions for their mild flavor.
• Celery (3 stalks, chopped): Brings a fresh, earthy taste to the dish.
• Carrots (3 medium, chopped): Adds natural sweetness and a pop of color.
• Bell Pepper (1, chopped): Gives the stew a slight tanginess and enhances the overall flavor.
• Garlic (4 cloves, minced): A must-have for any stew! Garlic adds a rich, savory note.
• Red Potatoes (4 medium, cubed): These hold their shape well during cooking and add a comforting starchiness.
• Candy Roaster Squash (1 small, peeled and cubed): A unique addition that adds sweetness and creaminess to the stew.
• Water or Broth (6 cups): Keeps the stew moist and helps blend all the flavors together.
• Salt and Black Pepper (to taste): Essential for seasoning. Adjust according to your preference.
• Fresh Thyme (2 sprigs): Adds a subtle herbal flavor that complements the meat and vegetables.

Substitutions & Variations

1. Vegetable swaps: Use any root vegetables like turnips or parsnips.
2. Want it spicy? Add a chopped jalapeño or cayenne pepper.
3. Thicker stew? Use cornstarch instead of flour for a gluten-free option.
4. No candy roaster squash? Use butternut squash or sweet potatoes.

Essential Cooking Tools and Equipment Needed

1. Large pot or Dutch oven (for slow, even cooking)
2. Cutting board and sharp knife (for chopping ingredients)
3. Wooden spoon (for stirring the roux)
4. Measuring cups and spoons (for accurate seasoning)
5. Tongs (to handle the meat safely)

How To Make Possum Stew

Step 1 | Prepare the Possum

If you have a whole possum, make sure it is properly cleaned and skinned. Cut the possum into smaller, manageable pieces.

Step 2 | Make the Roux

In a large stockpot or Dutch oven, melt the butter over medium heat. Add the flour and stir constantly until the mixture turns a rich, dark brown color. This may take about 15-20 minutes. Be patient and keep stirring to prevent burning!

Step 3 | Sauté the Vegetables

Add the chopped onions, celery, carrots, and bell pepper to the pot with the roux. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 4 | Add the Possum and Water

Place the possum pieces into the pot. Pour in the water, making sure the meat is covered. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 5 | Simmer

Cover the pot and let the stew simmer for at least 3-4 hours, or until the possum is very tender. Check the stew occasionally and add more water if needed to keep the meat covered.

Step 6 | Add Potatoes and Squash

After the possum has been simmering for a few hours, shred the cooked possum, and discard the bones. Add the cubed red potatoes and candy roaster squash. Stir in the black pepper, salt, and fresh thyme sprigs.

Step 7 | Continue Simmering

Cover the pot again and continue to simmer for another hour, or until the potatoes and squash are tender.

Step 8 | Remove Thyme and Serve

Before serving, remove the thyme sprigs from the stew. Ladle the Possum Stew into bowls and serve hot.

Tips for Perfect Possum Stew

• Low and slow cooking: The longer it simmers, the better.
• Adjust seasoning: Taste and adjust salt and pepper at the end.
• Use fresh herbs: Thyme and bay leaves add extra depth.
• Skim Fat: Use a spoon to remove excess fat during cooking.

Traditional vs. Modern Cooking Methods for Possum

Traditional Cooking:

1. Slow-cooked over an open fire or in a cast-iron pot.
2. Uses wild ingredients like homegrown vegetables and fresh herbs.
3. Often includes a roux (flour and fat mixture) for a rich, thick stew.

Modern Cooking:

1. Prepared using a slow cooker, pressure cooker, or stovetop.
2. Allows for more precise temperature control and quicker cooking.
3. Can use pre-cleaned and store-bought ingredients for convenience.

Serving Suggestions for Possum Stew

1. Cornbread – A perfect side for soaking up the flavorful broth.
2. Rice – Serve over a bed of white or brown rice.
3. Biscuits – Soft, buttery biscuits make a great pairing.
4. Collard Greens – A classic Southern side dish.

Proper Storage & Reheating Tips

Storing:

Let the stew cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.

Freeze in a freezer-safe container for up to 3 months, leaving space at the top for expansion.

Reheating:

On the stovetop: Heat over low to medium-low heat, stirring occasionally to prevent scorching. Add a splash of water or broth if needed.

In the microwave: Place in a microwave-safe dish, cover loosely, and heat in 30- to 45-second intervals, stirring between each burst, until thoroughly heated.

Possum Stew Recipe FAQs

1. Is possum meat safe to eat?

Yes, when properly cleaned and cooked thoroughly. Always source from reputable hunters or suppliers and cook to an internal temperature of 165°F.

2. How should I prepare the possum before cooking?

Ensure it’s thoroughly cleaned, skinned, and all organs are removed by a professional.

3. How do I know when the possum is fully cooked?

The meat should be very tender and easily shredded with a fork.

4. Can I make this stew in a slow cooker?

Yes! Follow the same preparation steps, then cook on low for 6-8 hours.

5. Is possum stew a traditional dish?

Yes, it’s particularly popular in Southern United States cuisine, especially in rural areas.

Continue to Content

Possum Stew Recipe

Yield: 6 Servings

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours 30 minutes

Try this authentic Possum Stew Recipe, a hearty Southern dish slow-cooked for 5 hours with tender possum meat, vegetables, and savory seasonings.

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Ingredients

• Possum Meat: 1 whole, cleaned and skinned
• Butter: 4 tablespoons
• Flour: 1/4 cup
• Onions: 2 large, chopped
• Celery: 3 stalks, chopped
• Carrots: 3 medium, chopped
• Bell Pepper: 1, chopped
• Garlic: 4 cloves, minced
• Red Potatoes: 4 medium, cubed
• Candy Roaster Squash: 1 small, peeled and cubed
• Water or Broth: 6 cups
• Salt and Black Pepper: To taste
• Fresh Thyme: 2 sprigs

Instructions

Step 1 | Prepare the Possum

If you have a whole possum, make sure it is properly cleaned and skinned. Cut the possum into smaller, manageable pieces.

Step 2 | Make the Roux

In a large stockpot or Dutch oven, melt the butter over medium heat. Add the flour and stir constantly until the mixture turns a rich, dark brown color. This may take about 15-20 minutes. Be patient and keep stirring to prevent burning!

Step 3 | Sauté the Vegetables

Add the chopped onions, celery, carrots, and bell pepper to the pot with the roux. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 4 | Add the Possum and Water

Place the possum pieces into the pot. Pour in the water, making sure the meat is covered. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 5 | Simmer

Cover the pot and let the stew simmer for at least 3-4 hours, or until the possum is very tender. Check the stew occasionally and add more water if needed to keep the meat covered.

Step 6 | Add Potatoes and Squash

After the possum has been simmering for a few hours, shred the cooked possum, and discard the bones. Add the cubed red potatoes and candy roaster squash. Stir in the black pepper, salt, and fresh thyme sprigs.

Step 7 | Continue Simmering

Cover the pot again and continue to simmer for another hour, or until the potatoes and squash are tender.

Step 8 | Remove Thyme and Serve

Before serving, remove the thyme sprigs from the stew. Ladle the Possum Stew into bowls and serve hot.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 420Total Fat: 22gSaturated Fat: 6gCholesterol: 85mgSodium: 620mgCarbohydrates: 28gFiber: 5gSugar: 6gProtein: 35g

Conclusion

Possum stew is a traditional Southern dish that brings rich flavors and a unique taste to the table. If you get the chance to try it, you might be surprised by how delicious it is!

I hope you’ll give this recipe a try and create your own memories around this distinctive dish. Don’t forget to share your cooking experience and follow us on Pinterest for more unique recipes!