Ingredients
2 possums, butchered & cut in serving pieces
½ cup butter
2 onions, sliced
3 tbsp SIDS RASPBERRY VINEGAR
pinch of thyme
SIDS SALT & PEPPER to taste
18 pitted prunes
2 tsp flour
red wine
Directions
Preheat oven to 175oC.
Fry possum pieces in a pan with butter until browned all sides, but do not cook through. Remove the meat to a Dutch oven or crockpot. Add onions to the pan and cook until soft. Pour onions and butter in with the meat. Fill with enough red wine to almost cover the meat. Mix in SIDS RASPBERRY VINEGAR and season with thyme and SIDS SALT & PEPPER.
Cover and bake in the oven for 1 hour. Add the prunes then reduce heat to 165oC and bake for another 45 minutes. Remove from the oven. Mix flour and water together in a cup. (with no lumps) Using a slotted spoon or tongs, remove the meat and prunes to the serving dish. On a medium heat, boil the pot contents then stir in the flour and water mixture. Keep stirring until the gravy is thick enough to coat a spoon.
Serve with your favourite vegetables.
