re: Armadillo infestation...I currently have 3 armadillos under my shed in my back yard.

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BAKED ARMADILLO

1 armadillo (or more), removed from shell (reserve to make a musical instrument.)

Salt

Pepper

Chunks of apple & pineapple (about 1 1/2 c. each)

1/2 c. butter

An armadillo produces a lot of meat. The smaller ones are best for frying; the older ones need to be cooked slowly for a long time to ensure tenderness. After cutting carcass out of the shell, thoroughly wash meat. Salt and pepper armadillo. Stuff with chunks of apple and pineapple. Coat with butter and wrap in foil and place in roasting pan. Bake in a 325 degree oven until internal temperature reaches 180 degrees. Allow 30-45 minutes per pound. Allow 1/3 pound of meat per serving.

 ARMADILLO FRICASSEE 

1 armadillo, cut into pieces

2 med. potatoes

2 onions, sliced

2 carrots, coin chopped

1 stalk celery, chopped

1 bay leaf

1/4 tsp. thyme

1/2 c. butter

1/2 c. flour

1/2 tsp. salt

1/4 tsp. pepper

Dust armadillo meat in flour, salt, and pepper. Brown on both sides in the butter. Put enough water in pot to cover after adding remaining vegetables. Cover and simmer until meat is tender, about 2 hours. Add seasoned flour and water to thicken liquid.

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Don’t touch them or anything they’ve rooted. They carry leprosy

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