Trickem Valley Possum Stew

1. 1

   Thoroughly wash possum.

2. 2

   Debone; cut into 1 to 2-inch cubes. Heat large skillet; melt butter, garlic and 2 chopped onions in skillet.

3. 3

   Add possum cubes and saute all until possum is brown. Place peeled and chopped potatoes, carrots, onions, barbecue sauce and field peas into large boiler along with 3 quarts of water.

4. 4

   Add salt, pepper and other seasonings to taste.

5. 5

   Add sauteed ingredients.

6. 6

   Cook until all vegetables are done.

7. 7

   Serve immediately.

8. 8

   Do not retain leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.