Australia has more than a dozen species of possum which include the Brush tail, Mountain Brush tail, Sugar Gliders, Ring tail Possum, just to name a few.
The animal has been a part of Australian culture and folklore since the original indigenous inhabitants of the country. Aboriginal Australians once used possum hides whilst playing the traditional game of Marn Grook (Aussie rules). Possum-skin cloaks were important clothing for Aborigines from the south-east, as well as being important clan heirlooms.
Possums are commonly found in suburban areas, where they are often considered pests owing to their habit of eating fruit, vegetables, flowers and tender young shoots from gardens, and nesting in roofs. The loud hissing, crackling territorial call of the male common brush tail may also be a problem for suburban residents. Natural deterrents, which play upon the possum's acute sense of smell, are often employed to discourage them. These include cloves of garlic, camphor or naphthalene.
5 tbs balsamic vinegar
2 cloves garlic
1 stalk celery
2 tbs cold pressed olive oil
1 clump Italian parsley
1 tbs fresh rosemary
5 bay leaves
2 tbs Vegemite
1 damper (like a hot dog roll) or buy crunchy rolls
First, skin the possum, checking first for lice, myxomatosis, and living young in the pouch.Separate legs from breast. Discard head, neck, tail and claws.( If you wish, hold the offal for Xmas turkey stuffing). Then cut the possum into long stringy pieces. Marinate overnight in vinegar, rosemary, bay leaf, clove, garlic & oil mixture. Make a damper or buy some crunchy roll, and spread Vegemite on each side. Put aside.
Chop the carrot, turnip and tomato into small pieces, then cook with the rest of the ingredients, and stew in a pot, adding a chicken stock cube for seasoning. Dip the possum pieces in the pot, then barbecue for 20 minutes (or until cooked to personal taste).
Serve with copious amounts of beer