Armadillo Recipes: Are Armadillos Good to Eat?
Many people look at Armadillo as some kind of taboo food for consumption unless it’s under extreme survival circumstances. The good news is that it's not only safe but it also tastes great. If you like pork then you’ll like Armadillo as well! They are basically just armored pigs that live in the ground and they are super easy to catch. For fun a lot of people try to sneak up on them and pick them up, which is very easy to do. These animals have such poor eyesight that you can usually sneak up on them with relative ease if the wind is in your favor.
In many areas of Central and South America, armadillo meat is often used as part of an average diet. Armadillo meat is a traditional ingredient in Oaxaca, Mexico. There are some people in South America who keep small varieties of armadillos as edible house pets. During the Depression, armadillos were often eaten by hungry people. There are many recipes for armadillo and if you have access to armadillo meat, don’t be afraid to try it, but you should make sure that the meat is cooked thoroughly to avoid the possibility of contracting a disease.
BAKED OR BARBECUED ARMADILLO
- Season armadillo with salt, pepper, lemon pepper, lemon juice, and rub with butter.
- Wrap in foil and bake at 325 degrees F. for approximately 45 minutes.
- Remove foil, add more butter and brown.
- For barbecued armadillo, baste with barbecue sauce over grill after removing foil.
FRICASSEE ARMADILLO
Fricassee Armadillo is made with cut up armadillo meat, potatoes, onions butter and more.
Fricassee means braising cut up meat and serving the meat in it's own sauce.
- Mix flour, salt, and pepper together.
- Roll or shake the armadillo meat in the mixture.
- Place butter in pan, and brown the meat on both sides.
- Add remaining vegetables and add enough water to cover all.
- Place a cover on the pan and simmer until the armadillo meat is tender, which should take about 2 hours.
If you desire a thicker sauce, you can use a mixture of the seasoned flour and water to thicken it to your taste.
ARMADILLO IN MUSTARD SAUCE
- 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.
- 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.
SMOKED ARMADILLO CHOPS
- Heat oil in heavy large pot over medium heat.
- Add bacon and cook until crisp and golden-brown.
- Transfer bacon to paper towels.
- Pour off all but 2 tablespoons fat from pot.
- Add onions and cook over medium heat until translucent, stirring occasionally, about 10 minutes.
- Add garlic and junipers berries and stir for 2 minutes.
- Mix in sauerkraut, apple and grated potato.
- Add wine, cider and enough broth just to cover sauerkraut.
- Bring mixture to boil, stirring frequently. Add garni. Cover and simmer for 1 hour, stirring mixture occasionally.
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