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Two lbs. armadillo meat
One 1/4 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 1/4 cups light cream
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 - 1 1/4 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.
