Anybody got a Recipe for Armadillo?
I mean, They are Slow, Half Blind, and really stupid.
So, let's clean up the roads of the South and find a good recipe for these Armored Rats!
Hint! Something in a Peel-and-Eat mode???
Dude . . you make me feel sorry for the Armadillo!! LOL! But if you absolutely, positively have to find a recipe, my vote is Paula Deen. I'm sure she has something of the peel and eat and dip in butter variety!! = )
Cut the tail off and set aside for soup flavoring (I generally freeze it for later use), before you do anything else. As for the main dish, I usually remove the head first, and take a fillet knife and carve the outer shell off while turning them upside down. From there, I typically start cutting the flesh from the bone in a savage-like fashion, and it ends up looking like minced meat. It works great for stir-fry and stews and is an excellent alternative for cat meat, if you're big on cooking oriental cuisines.
I do, however, recommend that you soak your minced Armadillo meat overnight, in a brine solution for best results; LOL!
You have made my day!
So, but for the shell, not bery different than "Coon"?
Yeah, perhaps you need to do a Hub about all of the tasty scavengers out there, their differences in taste & texture (screw the health benefits), and the culinary uses therein. Ha!
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,
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