Opossum stew with root vegetables
Opossum stew with root vegetables is a traditional, rustic dish from the rural Southern United States, particularly associated with Appalachian and Cajun cuisines. It features slow-cooked opossum meat simmered with hearty root vegetables like potatoes, carrots, and onions, often seasoned with herbs and sometimes a touch of vinegar or tomato.
🍽️ Nutrition at a glance
This is a high-protein, moderate-fat dish with a significant amount of complex carbohydrates from the root vegetables. It provides key nutrients like iron, zinc, and B vitamins from the meat, along with potassium and fiber from the vegetables, with a typical serving ranging from 400-500 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 32 g |
| Carbs | 35 g |
| Fat | 20 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 680 mg |
| Iron | 4.5 mg |
| Potassium | 820 mg |
| Zinc | 5.8 mg |
| Vitamin B12 | 1.8 mcg |
| Niacin (B3) | 8.2 mg |
| Phosphorus | 310 mg |
| Vitamin A | 450 mcg |
| Magnesium | 55 mg |
Per 1.5 cups (360 g) · estimated, varies by recipe
💡 What's interesting
Culturally, opossum was historically a lean, available game meat for rural communities, making this stew a symbol of resourceful, nose-to-tail eating. Nutritionally, opossum is notably high in protein and lower in saturated fat compared to many domesticated meats, while the root vegetables add sustained energy and essential micronutrients.
