And, don’t touch Armadillos. Updated.


Then again, there are recipes out there… .


1 1/4 cup dry white wine
1/2 cup oil
2 cloves garlic, crushed (optional)
1/4 cup butter
salt and pepper, to taste
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 medium onion, sliced thin
1 armadillo, cleaned and cut into serving pieces
1 1/4 cup light cream
1 tablespoon brown mustard
1 tablespoon cornstarch


Mix all ingredients of marinade and add armadillo. Marinate about 8 hours, 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 to 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.

Then I remembered this – somewhere in Africa there is a giant hollow tree where lepers would go, climb in the side of it, and die.  Grim.

Outside looking in.
Bones. Ehhh.

3 thoughts on “And, don’t touch Armadillos. Updated.”

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