POSSUM
Field Dressing Guide
Video by Beyond The Wire Productions:Hunting & Fishing
About this guide
Field dressing a possum requires careful handling due to their potential to carry bovine tuberculosis and other pathogens prevalent in New Zealand bush. Once harvested, ensure the animal is kept cool and dry to prevent meat spoilage in humid forest conditions, and focus on clean, efficient removal of the viscera to avoid contaminating the carcass.
Key Tips & Safety
Always wear sturdy nitrile gloves when handling possums to protect yourself from bovine tuberculosis, which is endemic to many New Zealand possum populations.
Make a shallow incision at the base of the sternum and carefully peel back the skin to expose the abdominal cavity without puncturing the gut.
Do not consume the meat if you observe abscesses, swollen lymph nodes, or any abnormal discoloration of the liver or lungs during the dressing process.
Hang the carcass by the hind legs to allow for proper drainage and improved air circulation, which is essential for cooling the meat in humid New Zealand bush environments.
Ensure you thoroughly sanitize all knives and equipment with a bleach solution immediately after dressing to prevent the spread of zoonotic bacteria.
Remove the musk glands located near the armpits and groin area as quickly as possible to prevent tainting the flavor of the meat.