[johnbryanpeters]

Ingredients:
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 (e.g. Gulden's) or Poupon Dijon
1 tablespoon cornstarch

Directions:

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.

 

[loco-gringo]

Score. I wonder if that will work with squirrel too.

 

[Damo]

1 armadillo, dressed and cleaned
4 large onions
1 stalk celery
2 cans chopped mushrooms
2 cups rice, uncooked
Salt and pepper to taste
10 cups armadillo broth

Boil armadillo until tender; reserve broth. Remove meat from bones. Cut onions and celery and cook in butter until tender. Add mushrooms and meat and simmer for 5 minutes. Put in a large baking pan or dutch oven and add 10 cups of hot broth; add rice, salt and pepper; stir. Place in 375 degrees F. oven and cook until tender. Serves 12.