Thread: What are the best cuts of meat from a possum ?

Originally Posted by Bagheera

Well, a clued up operator cancelled our fly in trip before we moved to level 3 and I decided to walk in to the local hills. Instead of steaks and cast iron campovens, I had dehy and a tiny billy. Unfortunately, i found I had just single serve packets and I thought of a plan to eke out my food supplies.

A few minutes after I had tucked myself down in the pit, there was a rustle. Brer possum had come out to lick down the empty tin foil and cans I'd left under the corner of the fly. Sitting up in my sleeping bag, I reached forward and stuck the end of the suppressor 6 inches from its head and POP !

Come morning, I looked forward to harvesting a good feed from the night's takings. But, on opening it up, I found that, unlike on a hare say, the backsteaks were vestigial triangular pieces. Also, the guts were right there and its lucky I didn't run the knife through them. The back legs had a fairly standard layout and seemed to offer the most clear meat, virtually as much as a hare but less than a wallaby, of course.

So, my question is, which parts do people take ? Back legs only ? Front ? Flaps ? Is there as secret "must have" cut ?

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I cooked it up with bacon fat, garlic, shallot and turmeric for an hour and although still a little rubbery on its own, I mixed it with the "cottage pie" slurry and it certainly didn't detract from that worthy scoff. Anyway, I wasn't hungry afterwards.

The best bits are the pieces that don't have tire marks on them