Posted on 04/30/2011 4:55:16 AM PDT by TigerLikesRooster
But... but... I thought God created Armadillos so Texans could have Possum on the half shell!
No big deal. These Texas speed bumps taste like chicken anyway!
What?! No more armadillo burgers? No more eggs over easy with armadillo steak for breakfast? No more armadillo chimichangas?!! Noooooooooo
Seriously, I must confess my culinary ignorance; I had no idea folks ate these critters.........if anyone could enlighten me, how do they taste?
Many years ago a friend and I shot one in Fla. and decided to cook it up.
We cut out the hams, no easy task, and tried to fry it like chicken.
It was so nasty my friend’s dog wouldn’t eat it, and that dog would eat anything.
Well....it really depends lon how long it has been sitting on the side of the road. If it isn't ripe, actually it DOES take like chicken. Not as "gamey" or oily as Raccoon though. Hope this helps!
Well....it really depends lon how long it has been sitting on the side of the road. If it isn't ripe, actually it DOES take like chicken. Not as "gamey" or oily as Raccoon though. Hope this helps!
Armadillo, the meal that jumped.
If you don’t understand this, ask. The explanation is a little funny (but not to the armadillo.)
Armadillo Recipe:
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
Turn this recipe into a puzzle! [click]
PREPARATION:
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.
CDKitchen note: this was posted to rec.food.recipes - we can’t quite imagine eating armadillo - but hey, who are we to judge!
A Texas buddy once said he and his family ate these things all the time.
I didn’t know if he was kidding or not...
I threw up a little in my mouth.
Has anyone told Anthony Bourdain?
I just had an armadillo and provolone sandwich for lunch.
wuss
Aren’t they just armored rats?
I get interested in this stuff here in Texas, as that may be the only option for eating meat, for while, after the dollar crashes.
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