September 14, 2012

• Armadillo, What Else??

   

   

   

  For when @meatloafpriest et al come for dinner.

   

  

  PREPARING ARMADILLO

  The armadillo is edible and very tasty. These mammals weigh from 8 to 17 pounds. You should skin and dress an armadillo as soon as possible. The easiest method is to skin from the underside to split the skin from the neck most the way down to the tail, best be careful not to puncture the abdominal cavity. You’ll need a sharp knife.

  Peel the animal out as you would a squirrel or rabbit. Remove all fat from under the front and back legs and wash meat thoroughly. After meat is cleaned completely, cut into quarters.

   

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  Dave’s Mexican Armadillo Casserole Submitted by Dan Jones.

  ~ 1 lb ground armadillo

  ~ 1 medium onion, chopped

  ~ 1/4 cup fresh chopped cilantro

  ~ 1 tsp cumin

  ~ 2 tbsp ground chili pepper

  ~ 2 cans diced green chilies

  ~ 1 can diced tomatoes

  ~ 1 can corn, drained

  ~ 1 cup diced zucchini

  ~ 2 cups shredded pepper-jack cheese

  ~ 1 box Jiffy cornbread mix

   

  In a skillet, add the meat, onions and cilantro. Season with the cumin and chili pepper. Cook until brown. Drain fat if any.

  Stir in the green chilies, tomatoes, corn and zucchini. Pour into a casserole dish. Sprinkle on the cheese.

  Prepare cornbread batter according to package. Pour over top of cheese. Bake at 350 degrees for 50 – 60 minutes or until cornbread is golden brown.

  Serve and enjoy.

   

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  BAKED ARMADILLO

  1 armadillo (or more if you have a crowd), removed from shell

  Salt Pepper

  Chunks of apple & pineapple (about 1 1/2 c. each)

  1/2 c. butter

   

  An armadillo produces a lot of meat. The smaller ones are best for frying; the older ones need to be cooked slowly for a long time to ensure tenderness.

  After cutting carcass out of the shell, thoroughly wash meat. Salt and pepper armadillo. Stuff with chunks of apple and pineapple.

  Coat with butter and wrap in foil and place in roasting pan. Bake in a 325 degree oven until internal temperature reaches 180 degrees. Allow 30-45 minutes per pound. Allow 1/3 pound of meat per serving.

   

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  Hickory Smoked Armadillo Submitted by Shawn Burney.

  ~ 1 armadillo, cleaned and skinned

  ~ salt ~ pepper

  ~ your favorite seasoning, optional

  ~ your favorite bbq sauce, optional

   

  Trim off as much fat as possible from armadillo. Salt and pepper to taste. Sprinkle on your favorite seasoning to taste.

  When charcoal is ready, add damp hickory chunks and place whole armadillo on rack. Close lid. Let brown on all sides.

  When browned, wrap in foil and place back on grill for about 2 hours. When done, trim meat from bones and add bbq sauce for a great sandwich.

  Serve and Enjoy!

   

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  Bar-B-Q’d Armadillo

  ~ 1 armadillo

  ~ bacon grease

  ~ 1 cup butter

  ~ 1/2 cup ketchup

  ~ 1/2 cup grated onion

  ~ 2 tbsp mustard

  ~ tabasco to taste OR use your favorite BBQ sauce

   

  In a sauce pan, combine the butter, ketchup, onion, mustard and tabasco. Heat over low heat until the butter is melted. Stir occasionally.

  Rub bacon grease into the armadillo. Grill over a hot fire for 5 minutes. Reduce the fire by half. Baste the meat with the sauce until done.

  Armadillo is cooked like pork. Serve and Enjoy!

  (Does that mean it cooks like you’d cook pork, or cooks as in tastes like pork?? – Mouse)

   

  ~*~

   

  And finally, for the more discerning palates among us….

   

  Armadillo in Cream Sauce

  Two lbs. armadillo meat

  One 1/4 cups dry white wine

  1/2 cup oil

  2 garlic cloves, crushed (optional)

  1/4 cup butter

  Salt and pepper to taste

  1/2 tsp. thyme

  1/2 tsp. rosemary

  1 med. onion, sliced thin

  1 armadillo, cleaned and cut into serving pieces

  1 1/4 cups light cream

  1 tbsp. cornstarch

   

  Mix all ingredients of marinade and add armadillo. Marinate about 8 hrs., turning meat occasionally.

  Remove armadillo and reserve marinade. Melt butter in deep skillet and brown armadillo pieces. Pour in marinade and bring to a boil.

  Stir in seasoning, cover and simmer until tender (about 1 – 1 1/4 hours.)

  Remove skillet from the fire and place armadillo pieces on a warmed platter. Mix mustard and cornstarch, then mix in cream.

  Return skillet to low heat and stir in this mixture a little at a time. Stir sauce until hot, but not boiling, and thickened. Pour sauce over armadillo.

  Serve with steamed rice.

   

  TA~DA!!

   

   

   

  • 2:49 pm
  • 4 Comments