Ingredients:
1 possum
5 tbs balsamic vinegar
5 onions
2 cloves garlic
5 carrots
1 stalk celery
2 turnips
3 tomatoes
2 tbs cold pressed olive oil
1 clump italian parsley
1 tbs fresh rosemary
5 bay leaves
3 cloves
2 tbs Vegemite
1 damper (like a hot dog roll)

Note: As mentioned previously, there is a species of possum which is
protected in Australia. They cannot be trapped, shot or hunted. If you run
over an Australian possum, and it is still alive, call WIRES, which
protects Australia's native fauna.
If it's dead, then this recipe may serve a purpose.

First, skin the possum, checking first for lice, myxomitosis, and living
young in the pouch.Separate legs from breast. Discard head, neck, tail and
claws. If you wish, hold the offal for thanksgiving stuffing. Then cut the
possum into long sringy pieces.
Marinate overnight in vinegar, rosemary, bay leaf, clove, garlic & oil
mixture.
Make the roll: split the damper, 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).
To serve: like a hot dog, use the damper & vegemite roll to surround pieces
of possum.
Serve with chips, salad and beer.