A little salt and a little pepper can make even the blandest armadillo taste like a filet mignon. Well, perhaps that was a bit of an exaggeration. But armadillo isn’t bad…I had it stewed in Orinoco once. It was kinda stringy, but well flavored. Sort of like a mix between possum and mole.
Armadillo is easy to prepare. First, catch the little bastard. Then stick him in the sun until he turns white and stiff. Then slice him from stem to stern and hack off his noggin.
After that I don’t know how to prepare him. Pop the shell inside out? Grab the tail and peel him out from the 9-band casing? Or maybe…feed it to the dogs and order a pizza!