How to Clean & Cook Armadillos

Armadillo is sometimes eaten as a specialty cuisine.

Armadillos are native to Central and South America, and sometimes eaten as a specialty cuisine in these and other regions. They are cleaned like a turtle, carefully separating the meat from the shell, although this can also be done after it is cooked. As with any meat, there are a variety of ways to prepare armadillo. Since the meat can be tough, however, it is generally best to marinate or slow cook it to make it more tender. One popular way to prepare armadillo is with cream sauce.

Things You'll Need

• Sharp knife
• Newspaper
• 1 1/4 cups dry white wine
• 1/2 cup oil
• 1 tsp. coriander
• 1/4 cup butter
• Salt and pepper
• 1/2 tsp. thyme
• Sliced onion
• 1/4 cup mustard
• 1 1/4 cups light cream
• 1 tbsp. cornstarch
• Frying pan

Instructions

1. Pin the armadillo down and strike it in the back of a head with a sharp knife to kill it. Penetrate as deep as possible.

2. Spread newspapers over the working area to contain the mess. Split the shell along the sides with the knife. Make another slit down its abdomen. Remove all of its organs and rinse it out thoroughly in cold water. Remove any remaining pieces of intestines or other internals from the meat. Cut away the meat from the shell and body. Most of the meat can be found along its back and legs. Peel the skin off.

3. Add the wine, oil, coriander, thyme, and sliced onion together into a bowl to create a marinade. Add the armadillo meat into the marinade and let it set in the refrigerator for at least 8 hours. Turn the meat occasionally if it is not entirely covered by the marinade.

4. Melt the butter into a frying pan and brown the armadillo meat on low heat. Pour the marinade into the pan once the meat has been browned and allow it to simmer for 1 to 1 1/4 hours, or until the meat is tender. Remove the meat from the pan and set it aside.

5. Heat the cream in a frying pan. Mix in the mustard and cornstarch when the cream is hot, stirring continuously. Keep stirring until the cream is hot, but do not allow it to boil.

6. Pour the sauce over the armadillo meat and serve while still warm.

Tips & Warnings

• Failure to completely remove the entrails of the armadillo can make it unsafe for consumption.

References

• Hunting Society: Armadillo in Cream Sauce
• Rogue Turtle: Trapper's Corner: Armadillo: Survival Food or Poison?

Resources

• Recipe Girl: Armadillo