Possum or Bandicoot Soup

Possum or Bandicoot Soup
Possum or Bandicoot Soup
  • small possum or bandicoot
  • 2 litres water
  • 1 tsp. Salt
  • 1 can corn
  • other vegetables; if desired
  • 1 pinch celery leaves
  • 1 pinch parsley
  • flour or gravox; to thicken
  • 1 slice fried bread; per serving

Skin and clean possum or bandicoot, then quarter the animal. Place it in a large pot or camp oven along with water and salt. Cover and simmer gently for 3 or 4 hours.

Add vegetables and simmer for another 1 1/2 hours.

Strain soup through a large holed colander when meat has left bone and remove bones, especially small ones. Return soup to the pot and add parsley and celery leaves. Thicken with a little flour or gravox.

Cut fried bread into 1 inch squares and serve soup over toast,boiling hot.

*For those of you that haven’t met a bandicoot, it is something between a possum and a raccoon, sort of.

*Gravox is a meat concentrate seasoning.

*Fry the bread any way you want to.

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