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Armadillo in Cream Sauce


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NOTE: Always Marinate Armadillo in Buttermilk for one day

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.

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Originally Posted By: Leah
Are these real recipes that you post, or are they joke ones? You have armadillo in there twice. Is it supposed to be a creamed armadillo over armadillo pieces?

I went looking - did you know they used to make baskets out of the shells?

Yep there real all right!! I'm a fanatical believer in having a wide variety of choices in my recipe options should the mood/need arise.

The sauce is made from the liquor that the armadillo was simmered in, not another dillo in the sauce.

Ihave also seen purses made from the shell/skin.
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  • 8 years later...

Thank you for the recipe....I didn't know there were armadillos in Alabama, until I saw the road killed ones on the way home to Wis. Not very big ones, or maybe they were babies. Learning about all the new-to-me wildlife, and plants to add to my foraging calendars, since we plan on going there again next winter.

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