Now I ain't saying that this is for everyone. Personally I do not care for rodent. But if I were hungry enough or someone invited me over to cook the delicacy, and assuming we are making appropriate caution for disease, I got one.
Out west here we have a way to turn shoe leather into tasty morsels. Lemon and vinegar enough to submerse your tasty, choice armadillo cuts. A healthy dose of worcersteshire, pepper, cilantro, salt, onions and of course a spice to taste, Cholula hot sauce. Now my preference is to put this in a metal bowl and put directly in the hot afternoon sun, and let sit for 3-4 hours. Then, it is my preference to rinse the meat clean with warm water, some like it straight. Then barbecue over mesquite or lemon tree wood. Old oak will do but it is kind of an almost sweet flavor that does not go well with possum, skunk or squirrel so I assume the same for this dish. I know this same method will work for snake, frog and coyote,