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    • 1¼ cups dry white wine
    • 1/2 cup oil
    • 2 garlic cloves, crushed (optional)
    • 1/4 cup butter
    • Salt and pepper to taste
    • 1/2 tsp. thyme
    • 1/2 tsp. rosemary
    • 1 med. onion, sliced thin
    • 1 armadillo, cleaned and cut into serving pieces
    • 1¼ cups light cream
    • 1 tbsp. brown mustard (e.g. Gulden's) or Poupon Dijon
    • 1 tbsp. cornstarch


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 - 1¼ 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.

North Carolina Cooperative Extension,


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