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Armadillo Fricasse
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Fish and Game Cooking by Joan Cone

Serves/Makes:6 or more

  • 1 armadillo, cut into serving pieces
  • 1/2 cup (125 ml) flour
  • salt and pepper
  • 1/2 cup (125 ml) butter or cooking oil
  • 1 bay leaf
  • pinch of thyme
  • 1/2 cup (125 ml) chopped celery
  • 2 carrots, chopped
  • 2 medium potatoes, sliced
  • 2 medium onions, sliced
  • Place flour, salt and pepper in a brown paper bag and shake armadillo pieces in bag until well coated.
  • Melt butter in a Dutch oven; add armadillo and brown on both sides.
  • Add water, just to cover, and remaining ingredients.
  • Cover pot and simmer over low heat until meat is tender, approximately 1 1/2 hours.
  • Thicken liquid with a flour and water paste and adjust seasoning.

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