Sous Vide Deep Fried Armadillo

Author

T C

Tasty food!

Prep Time: 00:10

Recipe Time: 10:00

Temperature : 140F / 60C

Ingredients

• 1 whole armadillo cut into quarters
• If bought whole, remove the entrails, shell, skin, head/feet/tail, and cut into quarters. The tail has quite a bit of meat, but can be difficult to remove the skin/shell so be careful!
• Salt/pepper
• White flour
• Bacon
• Chili powder (optional)
• Butcher’s string

Directions

1. Set your Anova Sous Vide Precision Cooker to 140.0ºF / 60.0ºC.
2. Season the armadillo with salt/pepper and place in ziploc bags, cook for at least 10hrs in the water bath

1. Remove armadillo from the bags and pat dry. Wrap the pieces in bacon, tie with butcher’s string, and lightly dust with flour/salt/pepper or add chili powder for a little kick.
2. Deep fry the pieces until nice and golden brown. Meat will be extremely juicy and tender!