Source:

Fish and Game Cooking by Joan Cone

Serves/Makes:6 or more

Ingredients

• 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

Preparation

• 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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