Up north here you see lots of ‘possums and raccoons killed on the highway. Down south you’ll probably see more armadillos than ‘possums or raccoons. People will drive by and say, “What a waste; that could have fed a family.” Believe it or not there are many recipes out there for ‘fixin’ armadillo. Here’s one that sounds interesting. I say sounds interesting because as of yet I have not experienced the pleasure of eating an armadillo. In case you beat me to going south, try this recipe and let me know how it turns out.



(Makes sure it’s dead first!)

Prepare an armadillo by placing it on its back and cut off the head, tail, and feet. Remove the belly skin then pass the knife along and around the shell and remove it. Clean it the same way you would clean a turtle. Wash the meat and then scald it. Cut the meat in pieces and remove all excess fat.



3 lbs. of armadillo meat

1 tbsp. flour

2 onions (chopped)

1 tbsp. Worcestershire sauce

1 bell pepper (chopped)

1 small can of mushrooms

2 cloves garlic (minced)

1/2 cup burgundy wine

2 ribs of celery (chopped)

Seasoning salt or salt and pepper to taste

1 stick of margarine or butter

1/4 cup green onion tops

1/4 cup chopped parsley

Add 1 stick of margarine to a deep Dutch oven and fry the meat in it until brown. Add all the vegetables to the Dutch oven and sauté for a few minutes. Add the wine, cover and let simmer until the meat is tender. Remove meat from the pot and make a paste of the flour and some water to thicken enough to call it gravy. Add seasoned salt or salt and pepper to taste. Pour the gravy over the meat and serve with cooked rice.

Should serve 6 adults or 4 hungry Boy Scouts.

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Ray McCune

He has lived in Waynedale for over 45 years. He has taken to his lifelong dream of being a full time Outdoor Freelance Writer and author. Ray has authored one book and has written Kampfire Kookin' as well as other outdoors articles for the newspaper. > Read Full Biography > More Articles Written By This Writer